Name: Pumpkin French Toast Muffin Cups
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 18
Cuisine: American
Ingredients: 1 loaf brioche bread, torn into bite sized pieces; 6 large eggs; 2 cups milk; 1 cup pumpkin puree; 1 tablespoon ground cinnamon; 1 tablespoon vanilla extract; 1/2 cup chopped pecans, for topping, optional; pure maple syrup, for serving

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Pumpkin French Toast Muffin Cups are a great make-ahead breakfast for the colder months. All the best fall flavors!

Pumpkin French Toast Muffin Cups in muffin tin

Fall is for all the pumpkin recipes.

I guess it’s just because I’ve had pumpkin on the brain that I thought I talked about it much more than I actually do.

Sweet pumpkin desserts are not something I usually crave. (Even though I had fun making that silly looking pumpkin cake.)

Good thing this is breakfast, right?

That’s probably why I love brunch so much – it’s an excuse to eat dessert for a meal.

Because the way I brunch, it’s french toast all day.

Pumpkin French Toast Muffin Cup on white plate, pouring syrup on top

It’s extremely hard for me NOT to order french toast if it is an option on the menu.

Sometimes a stuffed french toast can end up tasting undercooked and way too soggy- and french toast should at least crispy on the outside, even if stuffed.

Which leads me to this tip.

KITCHEN HACK: It’s best to use day old, slightly stale, or otherwise hard bread – but if you only have fresh bread, tear it into pieces and then toast it! 325°F for 10 minutes should dry it out enough to absorb all the liquid.

As delicious as soft bread is (especially brioche or challah that I like to use here), it’s hard to turn that into a crisp french toast.

So toast that bread!

challah bread in bowl mixing into the egg mixture

Pumpkin French Toast Muffin Cups before baking and after mixing

It’s like fall in muffin form! Pumpkin, cinnamon, pumpkin spice and pecans if you want.

Rather than make a whole casserole, these french toast cups are a perfect thing to make ahead of time for a grab-and-go breakfast.

The syrup, makes it a little less transportable but so worth if for a cozy morning in.

I’ve also had friends make this for their kids (sans syrup) for a way to sneak some veggies into their breakfast!

Yield: 18 muffins

Pumpkin French Toast Muffin Cups

Pumpkin French Toast Muffin Cups are a great make-ahead breakfast for the colder months. All the best Fall flavors!

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Ingredients

1 loaf brioche bread, torn into bite sized pieces
6 large eggs
2 cups milk
1 cup pumpkin puree
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1/2 cup chopped pecans, for topping, optional
pure maple syrup, for serving

Instructions

If your bread is fresh and soft, you will first want to make it "stale" by baking the bite sized pieces at 325°F for 10 minutes.
Meanwhile, in a large mixing bowl add eggs, milk, pumpkin, cinnamon and vanilla. Mix well to combine.
Stir in bread pieces until covered. Refrigerate for a minimum of 30 minutes to an hour (up to overnight) to allow the bread to absorb the liquid.
Spray muffin tin with oil or add liners, and pour batter into muffin cups. Top with pecans if using.
Bake at 350°F for 20-25 minutes or until lightly browned and crispy.
Can freeze or refrigerate for later use to be reheated. Serve warm.

Notes

*Recipe options: Add some more flavor by replacing 1/2 cup of the milk with your favorite no-pulp orange juice, and/or adding 2 teaspoons pumpkin pie spice to the batter.

**Recipe prep time includes the minimum of 30 minutes refrigeration time before baking.

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Nutrition Information:

Yield:

Serving Size:

1 muffin
Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 96mgSodium: 123mgCarbohydrates: 11gSugar: 2gProtein: 5g