I’m not really sure how I managed to make it to mid-October this year with only one pumpkin recipe, so I’m remedying that today! While pumpkin is one of my favorite things to bake with in the fall, I’ve been so busy with the end of the farmers markets this month and holiday orders that I haven’t been able to do as much baking as I’d like. I had a bit of time in the kitchen yesterday though, so I decided to cook up a batch of these English muffins that I’ve had on my to-do list for a while. Like my pumpkin bagels, they’re a perfect way to get a taste of fall in the morning, although rather than cream cheese I like to put butter or even pumpkin butter on them. I got about 21 muffins from this batch, so I popped most of them in the freezer for later; they defrost and toast up beautifully. Enjoy!
- 1 1/4 cups lukewarm water
- 2 1/2 tsp instant yeast
- 1/2 tsp baking soda
- 4 1/2 cups bread flour, plus more for kneading
- 2 medium egg whites
- 1/2 cup pumpkin purée, at room temperature
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp ginger
- 1/8 tsp cloves
Pour the water into a large bowl. Stir in the yeast, baking soda, and 2 cups of bread flour. Let sit while you beat the egg whites.
In another bowl, beat the egg whites until they have formed stiff peaks.
Gently fold the pumpkin and egg whites into the batter. Fold in the salt and spices.
Stir in the rest of the flour 1/2 cup at a time. When the mixture becomes hard to mix, scoop out on to a floured surface and knead until smooth, adding additional flour if needed. Spray a clean bowl with cooking spray (I used an olive oil spray) and place the dough inside.
Cover and let rise about an hour.
When the dough has doubled in size, place it on to a floured surface and roll out to 1/2″ thick. Allow the dough to rest 2-3 minutes. Using a 3″ biscuit cutter, cut out circles. Sprinkle the cut circles with cornmeal. Repeat until all the dough has been used – I got about 21 muffins.
Let the muffins rest 45 minutes until about doubled again.
When ready to cook, heat a griddle or frying pan to medium heat. Add some oil, and then cook each muffin for 8 minutes on each side. Let cool and then enjoy with butter or jam!