Description
These pumpkin spice muffins are the autumnal spawn of my sourdough english muffins. They are delicious toasted and topped with butter, adorned with honeys or take it over the top with pumpkin butter. They will keep for a few days in a ziplock bag on your counter. I like to freeze a few to toast up at a moments notice.
Ingredients
1/2 cup active sourdough starter (113 grams)
1 tablespoon honey or maple syrup
1 teaspoon molasses
1/2 cup (125 grams) pumpkin puree- homemade or canned
2 teaspoon pumpkin pie spice
1 cup milk of choice- I use raw milk
3 cups (360 grams) all purpose flour
1 teaspoon sea salt
cornmeal or semolina for dusting
Instructions
- Feed your starter 12 hours before you begin. *
- Add your ingredients (except for the semolina) into a bowl and gently mix to combine. Let sit for 30-60 minutes and then kneed for 5 minutes. Cover and leave on your counter for 10-12 hours. Alternatively refrigerate to dough for up to 24 hours.
- Line a baking sheet with parchment and sprinkle with cornmeal. Remove the dough from the bowl and flatten. Using a biscuit cutter or a jar cut into rounds and place on the baking sheet. Sprinkle with additional cornmeal. Allow to rise for 1 hour. If you are doing a longer cold ferment in the fridge allow them to rise for 2 hours.
- Preheat a heat cast iron skillet or griddle to medium low. Cook 4-6 minutes flip and cook an additional 4-6 minutes or internal temp of 190-200. If the muffins are getting too dark and the inside its still undercooked pop them in the oven to cook through. You are looking for nicely brown exterior with a fully cooked interior.
- Cut in half and toast!- these will store in a ziplock bag at room temperature for about 3-4 days. They also freeze beautifully!