Pumpkin French Toast Muffin Cups are a great make-ahead breakfast for the colder months. All the best fall flavors!
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.
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!
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!
- 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
- 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.
*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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Serving Size:1 muffin
Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 96mgSodium: 123mgCarbohydrates: 11gSugar: 2gProtein: 5g