Grammy's Kitchen · English Muffins · Pumpkin English Muffins
One of 26 english muffins recipes we measured
from thewoksoflife.com
It ranks #1 of 26 for char depth among the english muffins recipes we compared. 3 cooks on thewoksoflife.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 58% | 81% |
| fat | 0% | 7% |
| salt | 1% | 2% |
| yeast | 0% | 1% |
| total sugar | 10% | 4% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 440 g | 3 2/3 cups all-purpose flour ((plus more for kneading)) |
| 1 packet active dry yeast ((2 1/4 teaspoons)) | |
| 6 g | 1 teaspoon salt |
| 50 g | 1/4 cup sugar |
| 3 g | 1 teaspoon cinnamon |
| 1 g | 1/4 teaspoon nutmeg |
| 0 g | 1/4 teaspoon ground ginger |
| 1/4 teaspoon ground cloves | |
| 163 g | 2/3 cup pumpkin puree |
| 118 g | 1/3 to 2/3 cup lukewarm water |
| 163 g | 2/3 cup plain yogurt |
| 42 g | 1/4 cup semolina or cornmeal |
| oil |
Method: 3 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made it today using 50/50 white whole-wheat flour and all-purpose flour. I started with a 1/2 cup water. During mixing with the dough hook, it took awhile to come together because the flour on the sides of the bowl was not incorporating with the wet dough in” — a cook, 5.0★
“I made these today with the frozen puree from baking pumpkins that I bought around Halloween. Our family thought there wasn't a very strong pumpkin flavor. However, I made a family favorite pumpkin cookie recipe with the same puree today as well. They also lac” — a cook, 5.0★