- all-purpose (plain) flour 3 and 2/3 cups (plus more for kneading)
- Dry yeast 1 packet active (2 ¼ teaspoons)
- Salt 1 teaspoon • 1 kcal
- Sugar ¼ cup • 470 kcal
- Cinnamon 1 teaspoon
- Nutmeg ¼ teaspoon
- Ground ginger ¼ teaspoon
- Ground cloves ¼ teaspoon
- Pumpkin puree 2/3 cup
- Lukewarm water 1/3 to 2/3 cup
- Plain Yogurt 2/3 cup
- semolina or cornmeal ¼ cup
English muffins are the perfect breakfast food, and these pumpkin versions are even better!
The scent of pumpkin and the warm spices of cloves, ginger, cinnamon, and nutmeg will fill your kitchen when you are cooking these muffins, and when you toast them too. What better way to start a crisp fall morning than with these warm, fragrant muffins spread with some good grass-fed butter?
Whisk together the flour, yeast, salt, sugar, and spices in the bowl of a stand mixer and use the K bar. Once the dry ingredients are mixed together, fit your mixer with the dough hook attachment.
Add the pumpkin puree, water (start with 1/3 cup, and add more, little by little, if the dough is too dry), and yogurt to the dry ingredients. Turn the mixer on low and let it knead for 5 minutes. You can also knead by hand for 10 minutes if you don’t have a stand mixer. After kneading, leave the dough to rest for 5 minutes.
On a clean, lightly floured work surface, roll out the dough to a ½ inch thickness. Cut into 12-15 circles with a 3-inch round cutter (if you don’t have a cutter, a drinking glass works just as well).
Sprinkle a baking sheet with the semolina, and place the muffins on it. Move the muffins around so that the bottoms are evenly coated with the semolina.
Cover with a damp towel and let rise in a warm place for an hour, until they have almost doubled in size.
Heat a flat griddle pan over high heat until hot, and brush with oil. Reduce heat to medium and carefully add the muffins in batches.
Cook each batch for around 7 minutes per side, until they are firm and golden brown. Turn only once. If the muffins are getting too brown, turn the heat down a little.