I had originally wanted to have this post up Monday morning, but suddenly it was 9 o’clock on Sunday night and I was faced with the decision to get a good night’s sleep or stay up late writing a post… my bed won.
I figured I could work on this post Monday during my free hour at school and have it ready for Tuesday, but then I started reading The Pioneer Woman… we all know how that ended.
Okay, I’ll work on the post after my basketball practice and team dinner! Nope… we ended up going to watch a different game, when again I got home and was forced to decide between sleep or staying up late to write a post.
I guess my point is that I don’t need to worry about having a post up, especially if it will interfere with my sleep or friend time or real life things. Blogging isn’t my full time job and there should be no stress coming with it.. I blog as a hobby!
I apologize if posts aren’t happening as frequently anymore but I want to make sure I have enough time to do things for me and live in the real world instead of spreading myself too thin making sure I have posts written. I can only do so much!
Whew! Enough of that tangent… let’s talk about these Vegan Pumpkin Pie English Muffins!
After making my homemade apple spiced english muffins, you knew I was going to make a pumpkin pie version. English muffins really aren’t too hard to make if you have a little patience while waiting for them to cook over the griddle. Just the thought of knowing every ingredient in these Vegan Pumpkin Pie English Muffins makes my heart happy!
The only changes I made were removing the apple cider and apple chunks and adding some pumpkin puree and pumpkin pie spice. They aren’t overly pumpkin-y, but still enough that you can tell they’re not regular english muffins. Then if you top them with homemade pumpkin butter? Oh. Em. Gee. I used the recipe from the Oh She Glows Cookbook, which you definitely need to go buy right now. I am obsessed.
- 1/2 cup almond milk
- 1/2 cup water
- 1 1/8 tsp active dry yeast
- 1/8 cup vegan butter (I used Earth Balance), melted
- 1/2 cup pumpkin puree
- 1 tbsp brown sugar
- 2 cups white whole wheat flour
- 1 1/8-1/4 cup whole wheat flour
- 1/2 tsp sea salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- cornmeal, for sprinkling
- Activate the yeast by adding it to the 1/2 cup of water which needs to be about 110F. In a small saucepan, bring almond milk to a light boil then remove from heat. Once water and yeast is dissolved and foamy, add the milk, brown sugar, melted butter, and pumpkin puree and whisk until combined.
- Pour the liquid mixture into the bowl of a stand mixer then add in the flour, salt, and spices. Mix on low for about 6-8 minutes, until dough is elastic and bounces back when you poke it with your finger.
- Transfer dough to a lightly floured surface and knead with your hands until it forms a nice ball. Place it in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60-90 minutes.
- Take dough out of the bowl and drop it on a lightly floured surface. Use a rolling pin to get it to about 1/4 - 1/2 inch thick around the whole thing. Use a pancake mold or top of a cup to cut out English muffin circles.
- Place muffins on a baking sheet sprinkled with cornmeal and sprinkle the tops with a little more. Let rise for about 30 minutes until they resemble english muffins.
- Heat a griddle to medium/low heat (around a 3-4) and add a light layer of oil. Place the muffins on the griddle or skillet. I can fit 4 on at a time. Cook on each side for ten minutes or until cooked all the way through.
- Low and slow is the key for cooking these. If you go on a high heat the outsides will burn before the inside is done cooking!