These Pumpkin Cinnamon Raisin English Muffins are absolutely delicious! They’re tender and soft, and have a lovely pumpkin cinnamon flavor. They’re great when you’re craving pumpkin spice goodness for fall time, though these english muffins are perfect any time of the year!
Let’s get started!
In a large mixing bowl, combine warm water, yeast sugar or maple syrup. Let stand for about 5 minutes or until foamy.
Add half the flour, cinnamon, salt and pumpkin.
Beat vigorously.
Add remaining flour and raisins and chocolate chips. We added both but you can add either or.
Stir until dough forms, adding more flour if needed.
Knead dough, adding more flour as needed if too sticky. Knead until no longer sticky, just a bit tacky.
Place in bowl, drizzle with oil. Cover and let sit on counter for about 1 hour or until double in size.
Divide dough into 8 to 10 equal pieces.
Roll each piece into a ball and sprinkle with cornmeal. Place on a lined baking sheet. Let rise another 30 minutes.
Here’s what they look like after 30 minutes. They’re so pillowy and soft!
Place english muffins in a greased cast iron skillet over medium-low heat. Carefully place in skillet and cook until golden brown, flip and keep cooking until golden and cooked through.
If the english muffins brown too quickly, cover and turn the heat down otherwise they’ll be burnt but raw inside. You can also brown in skillet and then bake at 350F for 10 minutes to ensure they are cooked all the way through
These smell amazing!!
Look at these beautiful pumpkin english muffins!
These are delicious with butter, honey cinnamon butter and even jam!
Pumpkin Cinnamon Raisin English Muffins
1 cup warm water
2-1/4 tsp dry active yeast
2 tbsp maple syrup or brown sugar
3-1/2 cups flour
1/2 tbsp cinnamon
1/2 tsp salt
1/4 cup pumpkin puree
1 cup raisins or chocolate chips – we used both and added 1/2 cup each
Cornmeal for pan frying
In a large mixing bowl, combine warm water, yeast sugar or maple syrup. Let stand for about 5 minutes or until foamy. Add half the flour, cinnamon, salt and pumpkin. Beat vigorously. Add remaining flour and stir until dough forms. Knead, adding more flour as needed if too sticky. Place in bowl, drizzle with oil. Cover and let sit on counter for about 1 hour or until doubled in size. Punch dough down. Divide dough into 8 to 10 equal pieces and roll into a ball. Sprinkle with cornmeal. Set on a lined baking sheet and let rise another 30 minutes. Place a lightly greased cast iron skillet over medium low to low heat. Fry until golden on each side. Finish cooking english muffins in oven, at 350F for 10 minutes to ensure they are cooked all the way through.
