Life has been a little crazy around here lately. You see, on Thursday, a branch the size of most trees fell on our house and one of our cars. Remember how I mentioned a while back that my car died? Well, my husband’s is now definitely dead. Oh the joys of car ownership. Anyways, along with my husband’s car getting mangled, the branch also brought down our power and phone lines. No power and internet for us. We finally got power back on late Monday night. Yay for electricity!
I love being able to turn on the lights when I walk into the room. You know what else I missed other than the obvious? I’ve missed baking and cooking! I get sick of eating out really quickly and miss a good home cooked meal. So tonight I am really excited to make dinner and to make another batch of these pumpkin spice english muffins. They are so good, and I’ve been wanting to make another batch since last week.
After making my first english muffins, I’ve made a list of all the varieties I want to try. One of them was a pumpkin spice flavor. The base of these english muffins is a honey whole wheat recipe. Pumpkin spices are added into make these a fun fall variation. They are perfect straight off the griddle or toasted the next day for breakfast. Drizzle on some honey and you’ll realize how much you were missing out on by not trying to make your own!
- 2 C whole wheat flour
- 1 C bread flour
- 2¼ tsp active dry yeast (I used Red Star)
- 2 tsp baking powder
- 1½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp cloves
- ⅔ C milk, about 120-130 F
- ⅔ C water, about 120-130 F
- ¼ C honey
- cornmeal, for dusting
- 2 tbsp butter
- In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a small bowl, mix together milk, water, and honey. Add wet ingredients to dry ingredients. Beat on medium speed until flour is completely mixed in, scraping down the sides of the bowl a couple of times.
- Switch out the paddle attachment for a dough hook. Turn mixer to medium-high and knead until dough is smooth and starts to pull away from the edges of the bowl. This will take about 10 minutes.
- Scoop dough into a buttered or oiled bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour.
- Turn dough out onto a lightly floured surface. Gently deflate. Divide into 8 pieces. (For smaller english muffins, divide into 10 pieces) Shape dough into balls. Dough will be sticky, but try to use as little flour as possible.
- Place balls of dough onto a cookie sheet that has been sprinkled with cornmeal. Gently press dough down until about 1 inch thick and about 3 inches in diameter. Mist tops with olive oil or non-stick cooking spray. Cover loosely with plastic wrap. Let dough rise until doubled in size, about 40 minutes.
- Heat griddle or large skillet to medium heat. Brush butter over hot griddle.
- Gently place dough, cornmeal side down, onto griddle. Place dough about 2 inches apart. Reduce heat to medium-low and cook until bottoms are golden brown, about 8 minutes. Turn muffins over, reduce heat to low and cook for another 8-10 minutes or until muffins sound hollow when tapped.
- Remove from griddle and allow to cool slightly before serving warm.
- Once cooled, these muffins are best served toasted. Store in an airtight container for up to 5 days.
The base recipe is adapted from Abby Dodge.
Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream
Frosted Apple Blondies
Chocolate Chip Brioche Pretzels
Simple Whole Wheat Sandwich Bread
Honey Apple Upside Down Cake
These look great! We had no power for 10 days during hurricane Sandy. I totally fell your pain. How many times did you walk into a room and flip the light switch??? LOL!
I’ve never thought about making my own English muffins . . . but anything with pumpkin spice gets my attention. These sound so good!
Glad your power is safely restored, and sorry to hear about all the car troubles. I’ve had a spate of issues myself with my 10-year-old car recently . . . sigh!
English muffins are one of my “bucket list” baking items but the idea of making regular =flavored ones never excited me much. Pumpkin spice is the perfect way to jazz these up!
Oh my goooooosh, these look fantastic! Making a hearty, whole wheat pumpkin english muffin is genius!
I’m so glad you have power again! Oh, man, not having it is horrible. And these muffins are amazing!
I’m so sorry to hear about your house and cars. That’s a bummer. When it rains, it pours. I love you for making these english muffins and can’t wait to try them.
English muffins are my go to bread for breakfast. Love the addition of pumpkin to spruce it up.
Aw, I’ve been wanting to make English muffins forever and you made it look so easy that I think I’ll give them a try next weekend. These look awesome and I can’t even imagine what a fantastic breakfast they’d make with a bit of butter and jam, yumm!
Sorry to hear about your cars but it’s nice that you can cook again. I love your recipes 🙂
What a nightmare! I hope things are looking up for you now.
Wow, Jessica, these look fantastic! I love making English muffins and this seasonal version looks delicious!
Oh my word! These are right up my alley! So creative honey!
I’m so glad you have power again (and that you guys are okay!) These english muffins are definitely going to have to happen in my kitchen this fall. I love fun variations like this!
So so glad you guys are okay! Y’all are champs for waiting out the lack of electricity for so long. I would definitely be going crazy. Looks like a batch of these are in order…and soon!
OH NO! How awful. I’m so glad that you guys have power–hang in there. I’m also glad you have these lovely english muffins to keep you happy. They look outstanding!
i’m so sorry about your house/car. what a bummer! hope everything is back to normal soon. these english muffins look amazing!
These English muffins look wonderful! How fun to add pumpkin spice to make this fall-like!
Oh no! How horrible! The car, the power everything! I’ve never made English muffins, Jessica. I’m so happy you shared this recipe!
I love english muffins and I have been meaning to make some from scratch – yours look SO amazing – YUM!
I’m glad you’re okay Jessica! Love the flavor of these English Muffins! 🙂
That’s bad news about your house and car… trees… what a bummer. Glad you got electricity again… these English Muffins look great. 🙂