Pumpkin French Toast Muffins are the ultimate fall breakfast treat! Perfectly portioned, made in a muffin tin, and packed with warm spices and pumpkin puree, these muffins are a delicious twist on classic French toast. Filled with cream cheese, they are perfectly soft inside, with a crispy topping.
Their texture is like a bread pudding and their flavour taste like pumpkin pie, and that makes them a perfect comfort food on cold fall days.
For more delicious fall breakfast recipes check out my Mini Pumpkin Pie Crescent Rolls, Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling, Pumpkin Pie Cinnamon Roll Casserole, or Pumpkin Pie Bombs.
Why You’ll Love This Easy Pumpkin French Toast Muffins Recipe
- This easy pumpkin recipe creates soft, flavorful muffins ideal for make-ahead meals.
- Pumpkin French Toast Muffins are easy to make and ideal for cozy mornings or holiday brunches.
- This easy fall breakfast recipe combines the best of fall favorites – pumpkin, warm spices, and French toast. You will enjoy the rich flavors of pumpkin, cinnamon, ginger, nutmeg, cloves, and maple syrup in every single bite.
- It is a delicious and simple way to enjoy the season’s flavors
Ingredients for Pumpkin French Toast Muffins
- One loaf of French bread, preferably a day or two old, cut into ½ inch cubes
- pumpkin puree (not pumpkin pie filling)
- brown sugar
- pumpkin pie spice (or homemade mixture of cinnamon, ginger, nutmeg, cloves, and all-spice)
- pure vanilla extract
- eggs-use room temperature eggs
- half and half, but you can substitute it with whole milk
- cream cheese- for filling. The filling is optional. They taste great even without the filling
- maple syrup-for serving
- unsalted butter, brown sugar, flour, and pecans for streusel topping
How to Make Pumpkin French Toast Muffins
First, make the topping. Whisk all dry ingredients: flour, sugar, cinnamon, and pecans, then add melted butter and whisk with a fork to make the crumbs. Place in the fridge until ready to use.
Prepare the filling. Mix cream cheese with ¼ cup sugar and a teaspoon vanilla extract in a small bowl, and set aside.
Add the cubed bread to a large bowl. Then, into another medium size bowl add: pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt, and whisk to combine. Then, add in the eggs and whisk until well blended. Add in the half and half, and whisk to create the custard base. Pour it over the cubed bread, and using clean hands, gently toss the bread with the custard taking care not to break it up.
Using a spoon, mound equal portions of the French toast muffin mixture into each muffin cavity, allowing some of the excess custard to drip off before adding into the tins. Each tin should be filled 2/3 full. Using the back of the spoon press the bread into the bottom and sides to make a dent for cream cheese filling.
Add about 1 and ½ to 2 teaspoon of the filling in each dent. Top the filling with remaining bread. It will be domed over the pan, but that’s OK. Gently press with your palm to stick the bread to the filling.
Then, sprinkle pecan streusel topping on top and bake for 30 to 35 minutes.
Allow the French toast muffins to cool in the pan for 10 minutes, then gently remove each and place onto a serving plate. If it stick to the pan, using a sharp knife run around the muffins to release them from the pan. Serve warm with warm maple syrup to drizzle over the top.
Tips for the Perfect French Toast Muffins
Use Day-Old Bread. For the best texture, use day or two-old or slightly stale bread. This allows the bread to absorb the pumpkin mixture without becoming too soggy. French bread, brioche or challah, work great for these muffins.
Use 100% pure pumpkin puree, not pumpkin pie filling. The filling contains added sugars and spices, which can throw off the balance of the recipe. Canned pumpkin is available all year long, and fortunately it’s one of the few things that tastes amazing talthough, it comes from a can.
Let the Muffins Rest in the pan. After removing your muffins from the oven, let them cool in the muffin pan for 10 minutes. This allows the muffins to set and makes them easier to remove without breaking.
Don’t Skip the Toppings. Once baked, serve them with a drizzle of maple syrup. You can add whipped cream, or a dusting of powdered sugar.
Serve Warm. These muffins are best enjoyed warm, straight out of the oven or reheated. The warm custardy center and smooth filling combined with the crispy edges creates the perfect bite.
Pumpkin French Toast Muffin Variations
You can make these Pumpkin French Toast Muffins with or without cream cheese filling. If you don’t want to make the filling you can serve them with a cup of Greek Yogurt or cream cheese spread to balance the sweetness and pumpkin spice flavour.
Top your muffins with a streusel with chopped nuts. If you don’t have time to make the streusel, you can sprinkle the top before baking with cinnamon-sugar mixture. This adds a delightful crunch and texture to every bite.
Serving Suggestions for Fall Breakfast
These muffins are delicious with a drizzle of warm maple syrup, whipped cream, or even a dusting of powdered sugar.
Warm up some maple syrup and drizzle it over the top of your pumpkin French toast muffins for a rich, sweet finish that complements the fall spices perfectly.
Add a dollop of whipped cream for an extra flavor. You can even sprinkle a little cinnamon or pumpkin spice on top.
Pair your muffins with a hot drink like coffee, chai tea, or a pumpkin spice latte to enhance the cozy fall flavors.
How to Store and Reheat Your Muffins
If you plan to enjoy your muffins within a day or two, store them in an airtight container at room temperature for up to 2 days. Make sure they are completely cool before storing them to prevent condensation from making them soggy.
For longer storage, place the cooled muffins in an airtight container and refrigerate them for up to 4 days. This will help keep the muffins fresh without drying them out.
To freeze your muffins, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe zip-lock bag or airtight container. You can freeze them for up to 2 months.
For a quick reheat, place a muffin on a microwave-safe plate and heat for 20-30 seconds. If frozen, microwave for about 45 seconds to 1 minute until warmed through.
For a crispier exterior, reheat the muffins in the oven. Preheat your oven to 350°F (175°C), place the muffins on a baking sheet, and heat for 10 minutes, or until they are warmed through. If frozen, reheat for 15-20 minutes.
Frequently Asked Questions About Pumpkin French Toast Muffins
Can I make pumpkin French toast muffins ahead of time?
- Yes, absolutely. These muffins can be made ahead of time and stored in the refrigerator for up to 3-4 days. Simply, reheat them in the oven or microwave for a quick and delicious breakfast.
Can I freeze pumpkin French toast muffins?
- Yes, you can freeze them! Store them in an airtight container in the freezer for up to 2 months.
What type of bread is best for French toast muffins?
- French loaf, brioche, or challah works best for French toast muffins. These breads absorb the pumpkin and spice flavors well without becoming too soggy.
Can I use canned pumpkin puree?
- Yes, canned pumpkin puree works perfectly for this recipe. Just make sure to use pure pumpkin and not pumpkin pie filling.
How do I prevent my muffins from being too soggy?
- To avoid sogginess, make sure to use at least a day-old bread. Also, bake the muffins until they’re set and slightly crisp on top.
Can I make these muffins dairy-free?
- Substitute the milk and butter with your favorite plant-based alternatives like almond milk or coconut milk, and use a dairy-free butter substitute.
Can I adjust the sweetness level?
- Yes! You can reduce the amount of sugar in the recipe if you prefer less sweetness, or add a little extra for a sweeter treat.
Pumpkin French Toast Muffins
Prep Time: 25 minutes- Cook Time: 35 minutes
- Total Time: 1 hour
Yield: 12 1x
Category: dessert/breakfast
Method: Bake
Cuisine: American
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Description
Pumpkin French Toast Muffins are the ultimate fall breakfast treat! Perfectly portioned, made in a muffin tin, and packed with warm spices and pumpkin puree, these muffins are a delicious twist on classic French toast. Filled with cream cheese, they are perfectly soft inside, with a crispy topping.
Ingredients
Pumpkin French Toast Muffins:
- 1 (16 oz) loaf of French bread, day or two old , cut into 1/2 inch cubes
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup light brown sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs-room temp
- 1 cup half and half-room temp
- maple syrup-for serving
Cream Cheese Filling:
- 6 oz. full fat brick style cream cheese- room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Pecan Streusel Topping:
- 1/4 cup light brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons unsalted butter-melted
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/3 cup chopped pecans
Instructions
- First, make the topping. Stir together all dry ingredients: flour, sugar, cinnamon, and pecans, then add melted butter and whisk with a fork to make the crumbs. Place in the fridge until ready to use.
- Preheat your oven to 350°, and generously grease a 12 cup muffin tin with butter or cooking spray.
- Mix cream cheese with ¼ cup sugar and a teaspoon vanilla extract in a small bowl, and set aside.
- Add the cubed bread to a large bowl. Then, to another medium size bowl add pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt, and whisk to combine. Then, add in the eggs and whisk until blended. Add in the half and half, and whisk it in to create the custard base.
- Pour this custard base over the cubed bread, and using clean hands, gently toss the bread with the custard taking care not to break it up.
- Using a large spoon, mound equal portions of the French toast muffin mixture into each muffin cavity, allowing some of the excess custard to drip off before adding into the tins. Each tin should be filled 2/3 full.
- Using the back of the spoon press the bread into the bottom and sides to make a dent for cream cheese filling. Add about 1 and ½ to 2 teaspoon of the filling in each dent. Top the filling with remaining bread. It will be domed over the pan, but that’s OK. Gently press with your palm to stick the bread to the filling.
- Then, sprinkle pecan streusel topping on top and bake for 30 to 35 minutes.
- Once baked, allow the French toast muffins to cool in the pan for 10 minutes, then gently remove each and place onto a serving plate. If it stick to the pan, using a sharp knife run around the muffins to release them from the pan.
- Serve warm with warm maple syrup to drizzle over the top.
