Pumpkin English Muffins

Those delicious rounds of bread with airy holes in them take a rocket baker to make them, right? I love toasting them and using them as a lower-calorie way to make sandwiches, mini pizza, or plain Jane in the morning with spread and a side of eggs. The require NO OVEN of any kind to bake, unless you are like me and think proofing in a toasty warm oven really is better for anything that contains yeast. Easy, quick, and rather foolproof, you can have fresh pumpkin english muffins for breakfast tomorrow slathered in pumpkin butter, or if you are up late then a late-night snack.

Prep Time: 2 hr 15 min | Bake Time: 12-16 min
What You Need:

3(+ more)c WW White Flour
2tsp baking powder
1.5T cinnamon
1t each of allspice, ginger, nutmeg and cloves
1 packet of active dry yeast
2/3c milk @110F
1/3c water @ 110F
1/2c pumpkin puree
1/4c honey
Cornmeal for dusting

What You Do:
1. Mix together 3c flour, baking powder, yeast, and spices
3. Using a microwave safe measuring cup, measure out water and milk and heat in microwave for 30 sec
4. Check liquid with thermometer, it is warm enough at 110F, continuing warming in 30 sec intervals until then
5. Add pumpkin and honey to dry mix, pour over warmed milk and mix together by hand or with a hook attachment in a mixer
6. Dough will be ready when elastic and springy but VERY sticky
7. Scoop it out onto a floured surface and knead more flour into the dough a sprinkle at a time until dough is smooth and lightly sticky
8. Prep your oven by turning it on 350F allowing it to heat up then turning it off and leaving the door open a few minutes to cool down some
9. Prep a large bowl with cooking spray and spray one side of cling wrap
10. Place dough ball into bowl and cover, cling wrap side down, then place into warmed oven to rise for an hour till doubled
11. Punch dough down and knead a few seconds
12. Tear apart dough into 8 pieces (about 3.75oz each), roll into a ball and place onto a lightly greased cookie sheet
13. Press down on each dough with your palm just slightly and dust well with cornmeal
14. Place back into the oven and allow to puff up for 45 min to 1 hr
15. Heat a non-stick skillet on medium low and then turn the heat down
16. Place muffins (cornmeal side down first) and allow to cook for 6-8 minutes until golden, flip
17. Cook on the other side for the same amount of time until golden, you can check for doneness with a thermometer – it should read 200F**
18. Slice, toast, eat as is, slather in pumpkin butter or so many other things, but please enjoy!
**If they are browning too much and not done, turn the heat lower or pop into a 250F oven for 3-5 minutes

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