We love simple and homemade English muffins around here. If you’ve tried our microwave version, low-calorie version, low-carb version, or the classic cinnamon raisin ones, you know we do them VERY well. Inspired by the Fall-themed Pumpkin spice English muffins, these are a simple and FAST spin on them that take less than two minutes to make. I use pumpkin puree for these muffins to provide flavor and a moist texture. I also subbed the wheat flour for oats, and this trick works like a charm for them. They turn out soft and fluffy whether you make them in the microwave or in the oven.
Why this recipe works
They are great for sweet and savory toppings. These muffins are not sweetened. This means you can eat them with any topping you like. You can make them in the microwave or the oven. The microwave muffins take only 2 minutes to make and are exceptionally convenient for busy mornings. They are freezer-friendly. Make a double or triple batch of these muffins and freeze them for later. You will be stocked up on healthy bread for weeks.
If healthy pumpkin recipes are your favorite, try these pumpkin pancakes and healthy pumpkin bread, too.
Ingredients needed
You need the following ingredients to make these pumpkin spice English muffins.
Pumpkin puree. Use homemade or canned pumpkin puree. If you use the latter, make sure it is 100% unsweetened. Rolled oats. You will need to grind them until you reach a flour consistency. You can use my homemade oat flour if you prefer to make a big batch. Chia seeds. Similar to the oats, you will need to grind these seeds into a powder. Baking powder. Gives the muffins a light and fluffy texture. Milk. I used almond milk but any milk works.
How to make pumpkin spice English muffins
These muffins can be made in the microwave and in the oven. Cook them in the microwave on your busy days or bake them in the oven when you need time to prepare the remaining breakfast items. The microwave method The oven method
Tips to make the best recipe
Add spices. Add cinnamon or pumpkin pie spice to the batter for deliciously spiced muffins. Use ring molds. Stainless steel ring molds (muffin rings) are a convenient tool to have at hand when baking these muffins in the oven. They yield perfectly round muffins that look identical. Use leftover pumpkin puree. If you happen to have leftover pumpkin puree, grab the remaining ingredients and get to making these muffins. No worries if you have seasoned the puree with savory spices. You can eat these muffins with savory toppings. Don’t swap milk for water. While water will work just as well for adding moisture to the muffins, milk provides a richer flavor. Fork split the muffins. Splitting the muffins with a fork instead of slicing them using a knife is not merely an English thing. There is actually a reason behind it. When using a fork to split the muffins in half, the inner surface of the slices is left with more texture – nooks and crannies that deliver a better texture once the muffins are toasted.
Storage instructions
To store. There’s no need to refrigerate these muffins. Store them at room temperature in an airtight container or bag for up to 3 days. To freeze. Freeze the muffins to make them last longer. Slice the muffins in half, transfer them to an airtight bag, and freeze for up to 3 months. Allow the muffins to come to room temperature before toasting them.
What to eat with these muffins
As noted earlier, you can eat these muffins with your sweet and savory toppings. Here are a few topping ideas.
Honey peanut butter Almond butter Over easy eggs (or over medium and over hard ones) Air fryer turkey bacon Air fryer bacon
Frequently asked questions
