Pumpkin English Muffins
Serves 12
120 mins prep
20 mins cook
140 mins total
Pumpkin English muffins are a delicious and seasonal twist on the classic breakfast treat. They are naturally leavened and gut healthy, plus light and airy. Perfect for an autumn brunch, you have to give them a try!
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In the morning, feed your sourdough starter.
In the afternoon, when your starter has doubled and is at its peak - assemble your dough.
Whisk together the starter, honey, pumpkin puree, and water until the starter and pumpkin has fully dissolved and turns into an orange milky liquid. Add the flour and salt and mix together until a shaggy dough forms.
This is a bit of a stiffer dough, so you may need to work with your hands to ensure everything comes together and there are no dry bits of flour left in the bowl.
Cover with a damp bowl cover or tea towel and leave it on the counter to rest for one hour.
After one hour, stretch and fold your dough by lifting one side of the dough up and folding it over and in towards the middle. Roate the bowl and repeat this until a semi - smooth dough forms. Cover and let rest for one hour.
After resting, preform one more set of stretch and folds, creating a smooth dough on top. Cover the bowl with a damp tea towel or bowl cover and let the dough rest on the counter overnight for 12 - 14 hours.
The next day
In the morning, turn your dough over onto a lightly floured work surface and separate the dough into 12 equal sized pieces. Lightly shape each piece into a ball.
Place the muffins on a baking sheet dusted with cornmeal. Cover them lightly with a kitchen towel and let them rise for another 1 - 2 hours.
Preheat a skillet or griddle over low to medium heat. Melt one tablespoon of butter and sprinkle a light dusting of corn meal all over the skillet.
Cook the muffins in batches, about 7-10 minutes per side, or until they are golden brown and sound hollow when tapped. Be patient and don't rush this process, as cooking at too high a heat can burn the outside while leaving the inside undercooked.
If your muffins still seem undercooked in the middle, pop in a 350-degree oven on a baking sheet for 5 - 10 minutes until they are cooked through.
Allow muffins to cool on a wire rack before slicing.
Serve with butter, honey, pumpkin butter, or cream cheese!
