Pumpkin Spice English Muffins – Delicious English muffins with pumpkin baked right in. These have the perfect blend of spices including cinnamon. Make these your perfect fall breakfast.
These english muffins are perfect. Slathered with apple butter, butter, peanut butter, jelly. What else would be a good topping? Those are our favorites. I love all the little crannies. Mmm…toasted they’re the best.
We all know the famous ones you buy at the store, right? Well they typically have several seasonal varieties. I figured why not try to make them at home like I do most things.
The results were great so I though I’d share them with you. Don’t let the fact that these have yeast scare you. These are very simple to make. They take a little time but the effort is simple.
You can choose if you want to use a round biscuit cutter or you can just mold them with your hands. I’ve done both ways. And even if a little misshapen they’re still awesome!
I made these while the kids were at school the one day and when they came home I had the perfect afternoon snack waiting for them. And they’re healthy too. They’re made with half whole wheat, half all purpose. And with the pumpkin kicked in I practically call them a vegetable.
REASONS TO LOVE ‘EM:
- Made with whole wheat
- Low fat
- Low sugar
- Perfect for breakfast or lunch.
- They freeze beautifully.
- Sprinkle a little brown sugar and cinnamon on them. Pop them in the oven to warm and have them as dessert.
I hope I’ve give you enough reasons to try them. Let me know if you do!
Thanks for being here friends!
Til we meet and eat again,
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Pumpkin Spice English Muffins
Ingredients
- 1 3/4 cups warm milk 110-115 degrees
- 3 tablespoons butter softened
- 1 egg lightly beaten
- 2 tablespoons sugar
- 1 1/4 teaspoon salt
- 2 teaspoon instant yeast
- 2 1/2 cups all purpose flour
- 2 cups whole wheat flour
- 1/2 cup 100% pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- cornmeal or semolina for dusting
Instructions
- Combine all of the ingredients (except the semolina or cornmeal) in a mixing bowl.
- Note: This is a very soft dough.
- Using a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth and shiny, about 5 minutes at medium high speed. The dough will be very stretchy. If you have a bread machine use the dough cycle.
- Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy, about 1 to 2 hours.
- Prepare your griddle(s). You can use an electric griddle, stove top griddle or frying pan. Sprinkle with semolina or cornmeal. If you're using a griddle or frying pan that's not well-seasoned spray it with non stick vegetable oil spray first, before adding the semolina or cornmeal.
- Gently deflate dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter. Or use a round biscuit cutter for smoothest results.
- Sprinkle a baking sheet heavily with semolina or cornmeal. Place the muffins on the sheet. Sprinkle the tops with additional semolina or cornmeal. Cover the muffins with a towel. Let them rest for 20 minutes. They will puff up a bit.
- Meanwhile preheat griddle to medium-low heat. Increase heat to medium and place muffins on griddle. Cook muffins for 7-10 minutes. Flip and cook for an additional 7-10 minutes. Ideal way to check for doneness is with thermometer. It should read 200 degrees. If outsides get too dark before insides are cooked just pop them in the oven at 400 degrees for several minutes.
- Remove and let cool a few minutes before serving.
Recipe adapted from: King Arthur Flour
Love this recipe, Melanie! I always buy the store-bought pumpkin spice english muffins when the come out in the fall, so I’m totally loving that you created this recipe, Definitely one that I’m going to try out! Pinned!
Thanks! So glad you like it!
I love the sound of these, Melanie! I’m a big English muffin fan, so I can’t wait to try these pumpkin flavored ones! Pinning. 🙂
I made pumpkin spice english muffins for the first time last year and loved them! Can’t wait to try your variation!
Such an awesome idea, absolutely love the flavors in these english muffins!!!
These look and sound amazing!! What a perfect Fall breakfast treat 🙂 Loving all the flavors.
I love English muffins for breakfast, love that you made these with pumpkin! These would go perfect with some pumpkin butter. Pinning!
Melanie, these english muffins are genius! I am dying over how awesome these look. Must try this recipe this fall! 🙂
I bet these are amazing! Anytime I see those limited edition flavors, I have to buy them. Now I can use your recipe to make my own. Perfect!
They certainly look perfect, Melanie! I absolutely adore the pumpkin twist – such a fabulous idea! I have got to try making English muffins from scratch since I too love anything homemade ;).
These look exactly like English muffins from a store … which means they look very professional!
Ironically, in England I’ve only ever seen the plain ones for sale. Pumpkin flavour sounds wonderful, though!
Oh wow! These English Muffins look AMAZING!!! Love the pumpkin spice flavor here!!! These look so so good!!!
Thanks Maria! So glad you stopped by today!
Oh my goodness, Melanie. I’m SO in love with your recipe! I can’t even imagine how awesome these would be in the morning with apple butter on them <3 <3
I used to adore English muffins when I was in college – I had completely forgotten about them till I saw them here – these look fantastic Melanie! Way way better than the store bought ones and love the pumpkin and all the spices!
Glad to bring back memories. Thanks for the sweet words!
Melanie! I pinned these this morning before I even knew they were yours! These are beautiful! And that sound just perfect!
That’s awesome Annie! Hope you get the time to make them. 🙂
You have serious baking bread skills… these look amazing Melanie!!!
These are awesome! I so love English muffins! I can image a pumpkin one with apple butter now.. drooool!
Oh Melanie, these are seriously the prettiest English muffins ever! I love the pumpkin spice and pumpkin puree in here – these look a zillion times better than anything from the store. I would kill for one of these right now – sounds so so good! Pinning 🙂
I shared these on FB today. I love English muffins and have never made my own, but now that I see pumpkin ones, may just have to try! They’re great!
Thanks for sharing Julie! Hope you decide to get adventurous and give them a try. 🙂
I’ve never made homemade English Muffins but love making bread. These are right in time for pumpkin season!
I can get behind anything pumpkin, so these English muffins are no exception! Loving this seasonal twist on a breakfast or snack staple.
these sound sooo good! I have never had a pumpkin spice English muffin but I think that’s about to change! yum 😉
Wow, a muffin recipe with pumpkin – this is exactly what I was missing in the middle of the pumpkin season. I’m a big pumpkin fan I have to admit 😉
Now I want these for breakfast in the morning!! But since that’s not going to happen right now, I’ll just settle for drooling over yours! Pinning!
Is there a difference between Instant yeast and active dry yeast?
Yes, active dry yeast tends to be slower in rising. Active dry yeast usually needs to be ‘activated’by combining with warm water or milk. They can be substituted though.
For example in this case, you could add the yeast to 3/4 cup of warm milk (about 110 degrees) and a pinch of sugar. Let it sit until frothy, about 5-10 minutes. Then later on you will need to add in the remainder 1 cup milk.
Hope this helps. Good luck!
I’ve made these and the recipe is perfect! They are delicious!