Pumpkin Cinnamon Raisin English Muffins
Classic Cinnamon Raisin English muffins, but with a seasonal twist! The pumpkin isn’t too overpowering in flavor, but it lends a subtle hand in creating moist, fluffy and perfectly spiced breakfast English muffins!
Pumpkin Cinnamon Raisin English Muffins
Classic cinnamon raisin English muffins, with a seasonal twist and perfectly spiced!
Ingredients
- 1 cup warm water
- 2 tsp dry active yeast
- 2 tbsp real maple syrup or brown sugar for sweeter muffins, double the amount
- 3½ cups all purpose flour
- 2 tbsp cinnamon
- 1 tsp salt
- ¼ cup pumpkin puree
- 1 cup raisins
- cornmeal for griddling
Instructions
- In a large mixing bowl, combine warm water, yeast & 2 tbsp of sugar/ maple syrup. Let stand for about 5 mins until foamy before adding all other ingredients. Stir until a shaggy dough forms.
- Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
- Divide dough into 8-9 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.
- Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
- Bake at 350 F for 10 minutes to ensure they are cooked all the way through
Just made these. So easy to make, the recipe did omit the cinnamon though. Ha that’s okay tho they are still delish! My kids will eat these up in a day. Thanks for so many good breakfast recipes I can make ahead, the best!