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.
Enjoy ♥ Be sure to let me know or Twitter or Instagram (@theyoopergirl) how you like them!
- 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!
Fabulous! I love making my own English Muffins! It’s SO easy!
Right? And they freeze beautifully too!
Those sound amazing! I’ve never tried making english muffins at home, but maybe soon…especially after seeing this variation! 🙂
Oh you should definitely try it! You’ll never go back to storebought 🙂
Adding pumpkin to ANYTHING is ALWAYS a good idea!
For sure! 😀
Wow, these look amazing! Love that they are vegan!
Thank you, Kelly! Glad you like them 😀
Holy Moly! I come to your site for the first time and see these babies! I’m hooked! Great recipe 🙂
lol! Thanks, Heather! 😀
You’re amazing! English muffins are one of those things that I’d never think to make myself, but these look incredible!
Thanks Liv! Hey, you never know 🙂 you should try them!!
GIRL. Your photography is absolutely stunning here! I can’t believe how gorgeous these pics are and I want an english muffin in my mouth pronto ;).
Ahh, I fell ya on the struggle of getting posts up. I got my last one up at 2 am because I had been studying all day, but needed to have a post ready!
Oh nooo! I would not be happy camper, haha. I’m actually not super happy with these pics because I had to rush to take them..but I guess as long as you get a few good ones you’ll be fine 🙂 Thanks Christine!
Oh wow! These would make such a great breakfast sandwich! Pinning for sure!
Woohoo! Thanks Rachael! 😀
I know way too well the feeling of planning t have a post up at a specific time, but suddently time just flies. But I think it is totally okay to miss one once in a while 😉 As long as they go up.
Looks wonderful. I’vev been thinking of making homemade english muffins since I saw your recipe on apple pie english muffins, I just haven’t pulled myself together and made it yet 😉 whoops… I have to make some soon. looks wonderful!
You’ve gotta try it, Josefine! I’m sure yours would be absolutely wonderful. Thanks, lovely!
Oh em gee is right! TOTALLY blowing my mind right niw!
Thanks, Susie! 😀
Dude…you need to do a tutorial on photography this is AMAZING. I have a 50mm frame and it does nothign like this!! The recipe though- genius. I’d go vegan for it.
ARMAN. I’m not even happy with these pictures 😛 I didn’t have much time to set it up! But hey, maybe I will do a photog start to finish post.. because you know I am PRO at taking pictures #lol #yeahright
Thanks Liz!
Love english muffins and regularly make them for breakfast. Never tried a vegan or pumpkin version before.. so this recipe is definitely one I need to try!
You totally should! Let me know it you do 🙂
I have to make them! Thanks for sharing! Pinned!
Yay! Thanks, Azu! 😀
You have such healthy boundaries Leigha! It’s refreshing to hear your thought process–that you’d rather be present in what you’re doing and who you’re with than worry about your blog. These blogs are just a fun outlet we get to have, but they shouldn’t take over our lives:) Thanks for sharing! Oh, and these pumpkin english muffins look spectacular!
Exactly 🙂 Thanks Faith!! Glad to hear you understand my thinking!
GIRL! Your photography is getting so good. Me so proudddd.
THANKS LEE LEE *kiss face emoji*
such a great idea! yum!
Hi there! As this is my first on your blog, I came across this delicious looking recipe. I have a couple of questions:
1) Can I swap cow’s milk butter for the vegan butter? And
2) Can I substitute coconut sugar for brown sugar?
Am looking forward to trying some + pinning your recipes.
Thanks ?
E
Hi Elyna!
First of all, welcome to my blog 🙂 I’m so thrilled you’re here!
1. Absolutely!
2. I’m sure this would work, but just know that coconut sugar has a slightly different taste than brown sugar.
Let me know if you try these!
Leigha <3
Thanks Leigha for your quick response. I llok forward to making these and will try to let you know how it comes out (: