Pumpkin English Muffins
Prep time
Cook time
Total time
Serves: 12-15 English Muffins
  • 3⅔ cups all-purpose flour, plus more for kneading
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅔ cup pumpkin puree
  • ⅓ to ⅔ cup lukewarm water
  • ⅔ cup plain yogurt
  • ¼ cup semolina or cornmeal
  • oil
  1. In the bowl of a mixer, whisk together the flour, yeast, salt, sugar, and spices. Fit your mixer with the dough hook attachment, and add the pumpkin puree, water (start with ⅓ cup, and add more a little at a time if the dough is too dry––up to ⅔ cup), and yogurt to the dry ingredients. Turn the mixer on low and knead for 5 minutes. You can also knead by hand for 10 minutes. After kneading, let the dough rest for 5 minutes.
  2. On a clean, lightly floured surface, roll out the dough to a thickness of about ½ an inch. Cut into 12-15 circles with a 3-inch round cutter (a drinking glass works well). Sprinkle a baking sheet with the semolina and place the muffins on it. Slide the muffins around so that the bottoms are evenly coated with semolina. Cover with a damp towel and let rise in a warm place for an hour, until almost doubled in size.
  3. Heat a flat griddle pan until hot and brush with oil. Reduce heat to medium and add the muffins in batches. Cook each batch for 14 minutes, 7 minutes per side, until firm and golden brown. Turn only once.
Recipe by The Woks of Life at https://thewoksoflife.com/pumpkin-english-muffins/