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!Jump to Recipe
Copy Cat Thomas pumkin spice English muffins
Are you a pumpkin spice fan? Every year I celebrate fall with all the delicious flavors, my favorite being caramel Dutch apple pie…oh and don’t forget the pumpkin pie, too!
These pumpkin spice English muffins are a perfect blend between a sweet pumpkin pie and your favorite English muffins- complete with all the nooks and crannies that the butter slowly melts and seeps into. MMM so delish!
Pumpkin English muffins are easy to make and my kids had so much fun using a Major jar lid to cut them out! This is the perfect fall breakfast to make one weekend when you want to kick back and have some fun in your kitchen!
The English muffins split evenly and easily without a knife- just like the Thomas English muffins. Once you pop them open, sit back and admire all those nooks and crannies that you can smother in some apple butter or salted butter.
Hungry yet? Okay, good!
Pumpkin spice English muffin ingredients
- Heavy whipping cream
- Active dry yeast
- All-purpose flour
- Pumpkin puree
- Brown sugar
Make sure your yeast is alive
This may sound silly, but make sure your yeast is alive. I kept making pizza that just wasn’t rising right, the crust wasn’t inflated, and overall the pizza was a flop. Turns out, my yeast had died because it sat in my fridge for too long.
First, bloom the yeast with the sugar, warm water, and heavy whipping cream. Add the yeast to the mixture, after a few minutes the yeast should be foamy and even bubbly. This is a sign of happy, healthy, live yeast.
If there is not a lot of foam or activity, you might want to toss this and pick up some fresh yeast. Live yeast is a must for this recipe.
I live in Florida, so my rise time is usually faster than the average. If you are in a cooler climate, you might want to place your oven at 200 degrees, then turn it off and allow the dough to rise in the oven. Make sure you keep the oven door cracked, you can wedge a wooden spoon between the door to keep it open.
Use a Mason Jar lid
I really like Alton Brown’s perspective on kitchen appliances. He really places emphasis on a decluttered kitchen by investing in tools that are multipurpose. The less one-purpose appliances or tools, the better! I really didn’t want to buy a biscuit cutter, so I used a Mason Jar lid to cut these English muffins- worked like a charm!
I used my wide mouth jar lids and they cut the perfect size English muffins. I even sized them up next to Thomas English muffins and they were the exact size! Perfect!
How to make Pumpkin spice English muffins
- Proof the yeast. Combine the warm water, heavy cream, sugar, and yeast in a bowl. Stir the mixture, then allow it to rest for 5-8 minutes until it is foamy.
- Combine the ingredients. Add the all-purpose flour, pumpkin puree, pumpkin spice mix, salt, butter, and brown sugar in the mixing bowl. Place the stand mixer on medium speed and knead the dough for 5 minutes.
- Let the dough rise. Place the dough in a well-oiled bowl. Place a damp kitchen towel over the bowl and allow it to rest and rise in a warm, draft-free place for 1 hour.
- Shape the English muffins. Flour your work surface, then dump the dough on to it. Use a rolling pin to flatten the dough to 1/4″ thickness. Use a biscuit cutter or a wide mouth Mason Jar lid to cut the English muffins. Roll up the scraps, flatten with a rolling pin, and repeat cutting until all the dough is used. Sprinkle cornmeal on 2 baking sheets and place the English muffins on it as you go.
- Let the English muffins rise. Place the kitchen towel over the baking sheet and allow the English muffins to rise for 30 minutes. In this time, preheat the oven to 400 degrees.
- Bake the pumpkin English muffins. Place the baking sheets in the oven and bake for 10 minutes. Flip the pumpkin English muffins, then bake for 5 more minutes. Remove them from the oven and allow them to cool on a wire cooling rack.
- Enjoy! Half the English muffins, toast them and slather on some salted butter or apple butter. Mangia!
How to store baked pumpkin spice English muffins
On the counter
You can store these pumpkin English muffins in a Ziplock bag or an airtight container in your cupboard or counter top for 2-3 days.
After 3 days, the English muffins can taste a little stale, so if you have left overs, pop them in the freezer!
In the freezer
Place the English muffins in a single layer in the freezer until they are frozen solid. Place them in a freezer safe container and store them in the freezer for up to 6 months.
If you would like to reheat the english muffins, allow them to dethaw on the counter for 15 minutes, then slice in half and toast.
More Fall time favorites
- Butternut squash stuffed shells with Italian sausage and a creamy sage sauce is the perfect fall meal! Each bite has layers of flavor that makes this the ultimate comfort food!
- This classic vegetarian minestrone soup is the perfect bowl to warm up to! It’s packed with hearty vegetables and pasta for a filling and healthy meal.
- Creamy grape tomato bisque with pesto provolone grilled cheese is a perfect summertime meal that combines all the seasonal flavors. This easy vegetarian meal kicks this classic dish up a notch!
- This sausage tortellini soup has a creamy tomato base, making it hearty and delicious. With Italian seasoning and the fragrant blend of roasted onions, garlic, celery, and carrots, this soup has layers of flavors!
- These Italian meatballs in sauce are tender, packed with flavor, and made with simple ingredients to deliver the best flavor! Serve these over pasta for a hearty, authentic Italian meal!
More Backyard Bohemian classics
- Cheesy Baked Tortellini with Chicken Gratinati
- Jalapeno Popper Stuffed Soft Pretzels
- Pumpkin Pie From Scratch
- 2 Ingredient Homemade Corn Tortillas
- Crispy Chicken In White Wine Pan Sauce
Pumpkin Spice English Muffins
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!
- 1/2 cup water 120 degrees
- 1/2 cup milk 120 degrees
- 2 tsp active dry yeast
- 1 tbsp sugar
- 4 cups all purpose flour
- 1/2 cup pumpkin puree
- 3 tsp pumpkin spice
- 1 1/4 tsp salt
- 1 tsp molasses
- 2 tbsp salted butter room temperature
- 4 tbsp brown sugar
- corn meal
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!
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