These pumpkin English muffins are a delicious fall version of this favorite breakfast staple. Toasted with a little butter and perhaps a dusting of cinnamon sugar, they are heavenly!
Prep Time1 hourhr30 minutesmins
Cook Time45 minutesmins
Total Time2 hourshrs15 minutesmins
Course: Breakfast
Cuisine: American
Servings: 15
Calories: 168kcal
Author: Sarah
Ingredients
3 2/3cupsall-purpose flour(plus more for kneading)
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 1/3 cup, and add more a little at a time if the dough is too dry––up to 2/3 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.
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.
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.