Description
Pumpkin French Toast Muffins combine the cozy flavors of pumpkin pie with the texture of custard-soaked bread baked into muffin form. Perfect for fall breakfasts or brunches, these muffins are soft, spiced, and optionally nutty with a sweet maple drizzle.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 3/4 cup whole milk (or non-dairy alternative)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 cups cubed bread (stale bread such as brioche or sourdough)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup maple syrup (for drizzling)
Instructions
- In a large bowl, whisk together pumpkin puree, eggs, milk, sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Cube the bread into bite-sized pieces if not already done. You should have about 4 cups.
- Add the bread cubes to the pumpkin mixture and gently fold until all pieces are coated. Add nuts if using. Let sit for 10 minutes to absorb the mixture.
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- Divide the mixture evenly among muffin cups, filling about 3/4 full.
- Bake for 18–20 minutes, or until set and lightly golden. A toothpick inserted should come out clean.
- Cool slightly in the tin before transferring to a wire rack. Drizzle with maple syrup before serving if desired.
Notes
- Use stale bread for best texture — fresh bread can become too soggy.
- Optional add-ins like chocolate chips, dried cranberries, or apple chunks add fun twists.
- Can be made dairy-free or gluten-free with suitable substitutions.
- Best served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 10g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Pumpkin French Toast Muffins, fall breakfast, pumpkin muffin recipe, custard muffins, brunch ideas