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Pumpkin Spice English Muffins

Pumpkin spice English muffins are made with real pumpkin puree and a perfect, warming blend of spices that make this breakfast an irresistible fall breakfast!

muffin slice with butter spread on top

Copy Cat Thomas pumkin spice English muffins

If you like copy cat recipes, try my Panera broccoli cheddar mac and cheese, or my Panera baja mac and cheese!

Are you a pumpkin spice fan? Every year I celebrate fall with all the delicious flavors, my favorite being caramel Dutch apple pie…oh and don’t forget the pumpkin pie, too!

These pumpkin spice English muffins are a perfect blend between a sweet pumpkin pie and your favorite English muffins- complete with all the nooks and crannies that the butter slowly melts and seeps into. MMM so delish!

Pumpkin English muffins are easy to make and my kids had so much fun using a Major jar lid to cut them out! This is the perfect fall breakfast to make one weekend when you want to kick back and have some fun in your kitchen!

The English muffins split evenly and easily without a knife- just like the Thomas English muffins. Once you pop them open, sit back and admire all those nooks and crannies that you can smother in some apple butter or salted butter.

Hungry yet? Okay, good!

English muffin dough is placed in a well oiled bowl so it can rise.

Pumpkin spice English muffin ingredients

  • Water
  • Heavy whipping cream
  • Active dry yeast
  • All-purpose flour
  • Pumpkin puree
  • Spices
  • Molasses
  • Butter
  • Brown sugar
The English muffins are cut and shaped using a jar lid, then placed on a baking sheet.

Chef’s tips

Make sure your yeast is alive

This may sound silly, but make sure your yeast is alive. I kept making pizza that just wasn’t rising right, the crust wasn’t inflated, and overall the pizza was a flop. Turns out, my yeast had died because it sat in my fridge for too long.

First, bloom the yeast with the sugar, warm water, and heavy whipping cream. Add the yeast to the mixture, after a few minutes the yeast should be foamy and even bubbly. This is a sign of happy, healthy, live yeast.

If there is not a lot of foam or activity, you might want to toss this and pick up some fresh yeast. Live yeast is a must for this recipe.

Rise time

I live in Florida, so my rise time is usually faster than the average. If you are in a cooler climate, you might want to place your oven at 200 degrees, then turn it off and allow the dough to rise in the oven. Make sure you keep the oven door cracked, you can wedge a wooden spoon between the door to keep it open.

Use a Mason Jar lid

I really like Alton Brown’s perspective on kitchen appliances. He really places emphasis on a decluttered kitchen by investing in tools that are multipurpose. The less one-purpose appliances or tools, the better! I really didn’t want to buy a biscuit cutter, so I used a Mason Jar lid to cut these English muffins- worked like a charm!

I used my wide mouth jar lids and they cut the perfect size English muffins. I even sized them up next to Thomas English muffins and they were the exact size! Perfect!

Pumpkin English muffins are cooled on a wire cooling rack on top of a kitchen towel.

How to make Pumpkin spice English muffins

  1. Proof the yeast. Combine the warm water, heavy cream, sugar, and yeast in a bowl. Stir the mixture, then allow it to rest for 5-8 minutes until it is foamy.
  2. Combine the ingredients. Add the all-purpose flour, pumpkin puree, pumpkin spice mix, salt, butter, and brown sugar in the mixing bowl. Place the stand mixer on medium speed and knead the dough for 5 minutes.
  3. Let the dough rise. Place the dough in a well-oiled bowl. Place a damp kitchen towel over the bowl and allow it to rest and rise in a warm, draft-free place for 1 hour.
  4. Shape the English muffins. Flour your work surface, then dump the dough on to it. Use a rolling pin to flatten the dough to 1/4″ thickness. Use a biscuit cutter or a wide mouth Mason Jar lid to cut the English muffins. Roll up the scraps, flatten with a rolling pin, and repeat cutting until all the dough is used. Sprinkle cornmeal on 2 baking sheets and place the English muffins on it as you go.
  5. Let the English muffins rise. Place the kitchen towel over the baking sheet and allow the English muffins to rise for 30 minutes. In this time, preheat the oven to 400 degrees.
  6. Bake the pumpkin English muffins. Place the baking sheets in the oven and bake for 10 minutes. Flip the pumpkin English muffins, then bake for 5 more minutes. Remove them from the oven and allow them to cool on a wire cooling rack.
  7. Enjoy! Half the English muffins, toast them and slather on some salted butter or apple butter. Mangia!
muffins cooling on a rack

How to store baked pumpkin spice English muffins

On the counter

You can store these pumpkin English muffins in a Ziplock bag or an airtight container in your cupboard or counter top for 2-3 days.

After 3 days, the English muffins can taste a little stale, so if you have left overs, pop them in the freezer!

In the freezer

Place the English muffins in a single layer in the freezer until they are frozen solid. Place them in a freezer safe container and store them in the freezer for up to 6 months.

If you would like to reheat the english muffins, allow them to dethaw on the counter for 15 minutes, then slice in half and toast.

cooked muffins cut in half with butter

More Fall time favorites

An English muffin is halved and there is an arrow pointing to the nooks and crannies in the muffin.

Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!

Pumpkin Spice English Muffins

Sea Salt Savorings
Pumpkin spice English muffins are made with real pumpkin puree and a perfect, warming blend of spices that make this breakfast an irresistible fall breakfast!
5 from 16 votes
Prep Time 10 minutes
Cook Time 15 minutes
rise time 1 hour 30 minutes
Course bread, Breakfast
Cuisine American
Servings 18
Calories 138 kcal

Equipment

  • Stand mixer with bowl an dough hook
  • Rolling pin
  • 2 baking sheets
  • Biscuit cutter

Ingredients
  

  • 1/2 cup water 120 degrees
  • 1/2 cup milk 120 degrees
  • 2 tsp active dry yeast
  • 1 tbsp sugar
  • 4 cups all purpose flour
  • 1/2 cup pumpkin puree
  • 3 tsp pumpkin spice
  • 1 1/4 tsp salt
  • 1 tsp molasses
  • 2 tbsp salted butter room temperature
  • 4 tbsp brown sugar
  • corn meal

Instructions
 

  • Proof the yeast. Warm the water and the milk to 120 degrees. Combine the water, milk, sugar, and yeast in the mixing bowl, stir, and let it get foamy for about 5-8 minutes.
  • Combine and kneed. Add the all-purpose flour, pumpkin puree, pumpkin spice, salt, molasses, and brown sugar to the proofed yeast. Attach the dough hook to the stand mixer and set it on medium speed. Knead the dough for 5-8 minutes until the dough forms a ball and comes away from the sides.
  • Let the dough rise. Place the dough in a well-oiled bowl. Place a damp kitchen towel over the bowl and place it in a warm, draft-free location. Allow the dough to double in size, about 1 hour.
  • Shape the English muffins. Flour your work surface, then dump the dough out on to it. Roll the dough to 1/4" thickness with a rolling pin. Cut the English muffins out of the dough using a wide mouth Mason Jar lid or a biscuit cutter. Scatter cornmeal on the baking sheets and place the cut English muffins on them.
  • Let the English muffins rise. Place the damp kitchen towel on top of the English muffins and allow them to rise for 30 minutes.
  • Bake the English muffins. Preheat the oven as the English muffins rise to 400 degrees. Once the English muffins are ready, place them in the oven and bake for 10 minutes. Flip the muffins, then cook for 5 more minutes. Place the English muffins on a wire cooling rack.
  • Enjoy! Slice them in half, toast them, and mangia!

Nutrition

Calories: 138kcalCarbohydrates: 26gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 179mgPotassium: 77mgFiber: 1gSugar: 4gVitamin A: 1110IUVitamin C: 1mgCalcium: 19mgIron: 2mg

Nutrition values are estimates, for exact values consult a nutritionist.

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