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Pumpkin English Muffins

Soft English muffins with tastes of pumpkin, pumpkin pie spice, and a hint of sweetness. Addictively delicious!
Prep Time20 mins
Cook Time20 mins
Resting Time1 hr
Total Time40 mins
Course: Bread
Cuisine: Breakfast
Keyword: Pumpkin English Muffins
Servings: 24 muffins
Calories: 151kcal


  • 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


  • 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.


Calories: 151kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 118mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1.4mg