English Muffins were one of Diane's favorite breakfast items growing up, so it was only natural to tackle the task of perfecting a delicious, seasonal fluffy English Muffin! Filled with pumpkin juice. They are not sweet, but a pumpkin forward version of our original. Not to be confused with sweet pumpkin spice, that's different and not what these are.
Like our original English Muffin, this week's flavor has all the little nooks and crannies you might expect. Open them up by the classic method of using a fork.
Try these toasted with butter and jam (of course), or take them a step further and make Eggs Benedict. You're going to LOVE them!
