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
- 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 syrupLet 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
