Ingredients

The following ingredients have 14 Servings
  • 3 2/3 cups all-purpose flour ((plus more for kneading))
  • 1 packet active dry yeast ((2 ¼ teaspoons))
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2/3 cup pumpkin puree
  • 1/3 to 2/3 cup lukewarm water
  • 2/3 cup plain yogurt
  • ¼ cup semolina or cornmeal
  • oil

Instruction

  • In the bowl of a mixer, whisk together the flour, yeast, salt, sugar, and spices. Fit your mixer with the dough hook attachment, and add the pumpkin puree, water (start with 1/3 cup, and add more a little at a time if the dough is too dry––up to 2/3 cup), and yogurt to the dry ingredients. Turn the mixer on low and knead for 5 minutes. You can also knead by hand for 10 minutes. After kneading, let the dough rest for 5 minutes.
  • On a clean, lightly floured surface, roll out the dough to a thickness of about ½ an inch. Cut into 12-15 circles with a 3-inch round cutter (a drinking glass works well). Sprinkle a baking sheet with the semolina and place the muffins on it. Slide the muffins around so that the bottoms are evenly coated with semolina. Cover with a damp towel and let rise in a warm place for an hour, until almost doubled in size.
  • Heat a flat griddle pan until hot and brush with oil. Reduce heat to medium and add the muffins in batches. Cook each batch for 14 minutes, 7 minutes per side, until firm and golden brown. Turn only once.