As the autumn breeze rustles the leaves, baking enthusiasts eagerly embrace the season’s arrival, infusing our culinary creations with the essence of pumpkin. The unmistakable flavor of pumpkin, whether in pies, cakes, or scones, embodies the very essence of fall. It conjures up images of cozy evenings with crackling fires, leisurely apple-picking adventures, and the simple pleasure of sipping warm tea under a starry night sky. This unpretentious season wraps us in a genuine sense of warmth and nostalgia, and there’s nothing more satisfying than reveling in its charm. And now, we invite you to indulge in our homemade pumpkin English muffins, a delightful treat that captures the essence of autumn in each homemade bite.
Ever since our journey into the realm of homemade English Muffins commenced in Beijing, we’ve been eager to introduce a pumpkin twist. I’m happy to report that these muffins are simply splendid. Slice them in half, toast to your liking, and top them off with butter. If you’re up for an adventurous twist, a sprinkling of cinnamon sugar might just do the trick!
What You’ll Need
- 3 2/3 cups of all-purpose flour (additional for kneading)
- 1 packet of active dry yeast (2 ¼ teaspoons)
- 1 teaspoon of salt
- ¼ cup of sugar
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of ground ginger
- ¼ teaspoon of ground cloves
- 2/3 cup of pumpkin puree
- 1/3 to 2/3 cup of lukewarm water
- 2/3 cup of plain yogurt
- ¼ cup of semolina or cornmeal
- Cooking oil
The Procedure
- In your mixer’s bowl, bring together the flour, yeast, salt, sugar, and spices with a whisk. With the dough hook attached, introduce the pumpkin puree, water (start with 1/3 cup and gradually add more if needed – up to 2/3 cup), and yogurt into the dry mix. Commence kneading on a low setting for five minutes. Hand-kneading can also be done, but this would require around ten minutes. After kneading, allow the dough a rest period of five minutes.
- Using a clean surface lightly dusted with flour, roll the dough until it’s approximately ½ an inch thick. Use a 3-inch round cutter to shape 12-15 muffin circles (a drinking glass is a handy alternative). Scatter the semolina on a baking sheet and set the muffin circles on it, ensuring their bottoms are coated evenly. Cover them with a damp cloth and let them rise in a warm location for an hour, until they nearly double in size.
- Preheat a flat griddle pan, lightly brush it with oil, and reduce heat to medium. Cook the muffins in batches for about 14 minutes, flipping them only once halfway through, until they are firm and boast a golden-brown hue.
Helpful Tips and Remarks
This recipe can yield approximately 15 English Muffins.
Incorporating pumpkin into your recipes isn’t just for the fall flavors; it also comes with a host of health benefits. Pumpkin is rich in vitamin A, which promotes good vision and a healthy immune system. It’s also high in antioxidants that may protect against chronic illnesses and foster heart health.
Moreover, English muffins are versatile, suitable for an array of meals or snacks. They can serve as a nutritious breakfast option, a sandwich base for lunch, or a quick snack to curb your hunger. They also freeze well, so you can prepare them in advance and toast them straight from the freezer whenever you crave a warm, comforting bite.
Lastly, making your own English muffins gives you control over the ingredients, allowing for healthier substitutions if desired. For instance, you could experiment with whole wheat flour for extra fiber or reduce the sugar content based on your dietary needs. Enjoy the process and the satisfaction of homemade baked goods.