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!
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!