Pumpkin English Muffins. Soft English muffins with tastes of pumpkin, pumpkin pie spice, and a hint of sweetness. Addictively delicious!
Fall is my favorite season. I adore the cool air, evening camp fires, football games, and all of the delicious fall foods. Especially pumpkin. Usually, I try to wait until at least September until I break out the pumpkin. But this year I had two thoughts involving pumpkin: First, I’m an adult, theres no reason I can’t have pumpkin whenever I want it. Second, a blog is an excellent excuse to make pumpkin earlier than my usual timeline.
A few months ago I made Blueberry English Muffins. Ever since I made those tasty things, I’ve been thinking about how delicious a pumpkin version would be. I’ve had a while to ponder exactly how I wanted them to taste. I wanted them to taste like pumpkin, to be on the sweet side, and to be soft. These turned out exactly as I had dreamed!
Like pumpkin, almond flavor reminds me of fall, so I thought almond flour would be a good addition to this recipe. I was correct. I have eaten about two of these muffins a day since I made them. Top them with some honey or butter, and you will be in pumpkin English muffin heaven.
Pumpkin English Muffins
Ingredients
- 1 cup milk
- 3 tbsp sugar
- 1 1/4 ounce package yeast
- 2/3 cup warm water
- 1/4 cup melted butter
- 1/4 cup pumpkin puree
- 5 cups all purpose flour
- 1 cup almond flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- corn meal for dusting
Instructions
- In a small pot on stove top, over medium-low heat, warm milk until it just starts to bubble. Once the milk bubbles, stir in sugar and continue stirring until sugar is dissolved. Remove from heat and set aside.
- Pour 3/4 cup of warm water over yeast. Stir and let sit for 10 minutes.
- In a stand mixer using dough attachment, mix together milk, yeast mixture, butter, pumpkin puree, 2 1/2 cups all purpose flour, 1/2 cup almond flour, pumpkin pie spice, and salt. Once well combined, add the remaining 2 1/2 cups of all purpose flour and 1/2 cup of almond flour and mix until a soft dough forms.
- Spray a large bowl with cooking spray. Place dough in bowl and kneed 8-10 times. Turn dough over in bowl and cover bowl with a dish towel. Let rise for at least one hour.
- After dough has risen, punch down and transfer to a floured surface. Roll dough until it is about 1/2" in thickness.
- Sprinkle a large baking sheet with corn meal.
- Use a 3" round biscuit cutter to cut out circles. Transfer circles to prepared baking sheet.
- Heat a large pot or skillet over medium heat. Add biscuits. Cook for 8-10 minutes, flip and cook for an additional 8-10 minutes on the other side.
Nutrition
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Pumpkin English Muffins, you will probably enjoy these other SugarSpicesLife recipes:
Roasted Summer Squash Soup
Chocolate Zucchini Donuts
Copycat Nutri Grain Bars
Buttermilk Biscuits
Hello! This recipe says 2/3 cup warm water in the ingredients but in the instructions it says 3/4 cup. Which should I use?
Hi! It’s 2/3 cup. Thanks for pointing that out I’ll correct the directions!