August 23, 2018

Pumpkin English Muffins

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

Soft English muffins with tastes of pumpkin, pumpkin pie spice, and a hint of sweetness. Addictively delicious!

5 from 3 votes

Course: Bread

Prep Time: 20

Cook Time: 20

Servings: muffins

Calories: 151

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.