Name: Pumpkin French Toast Muffins
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 (16 oz) loaf of French bread, day or two old , cut into ½ inch cubes; ¾ cup pumpkin puree (not pumpkin pie filling); ¾ cup light brown sugar; 3 teaspoons pumpkin pie spice; 2 teaspoon pure vanilla extract; ¼ teaspoon salt; 4 large eggs-room temp; 1 cup half and half-room temp; maple syrup-for serving; 6 oz. full fat brick style cream cheese- room temperature; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; ¼ cup light brown sugar; ¼ teaspoon cinnamon; 3 tablespoons unsalted butter-melted; ¼ cup plus 2 Tablespoons all-purpose flour; ⅓ cup chopped pecans

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

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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.