Pumpkin French Toast Muffin Cups in muffin tin

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!

Course Breakfast
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 18 muffins
Calories 146 kcal
Author Kelly @ trial and eater


  • 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
US Customary - Metric


  1. 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.

  2. Meanwhile, in a large mixing bowl add eggs, milk, pumpkin, cinnamon and vanilla. Mix well to combine.

  3. 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. 

  4. Spray muffin tin with oil or add liners, and pour batter into muffin cups. Top with pecans if using. 

  5. Bake at 350°F for 20-25 minutes or until lightly browned and crispy.

  6. Can freeze or refrigerate for later use to be reheated. Serve warm.

Recipe 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.