Get ready to transform your morning routine with these decadent Pumpkin French Toast Muffins that combine the cozy warmth of French toast, the rich flavor of pumpkin, and an irresistible cinnamon streusel topping. Imagine biting into a moist, custardy muffin that's packed with autumn's most beloved flavors - it's like a slice of pumpkin pie meets breakfast heaven! Whether you're a pumpkin spice enthusiast or just looking for a show-stopping breakfast recipe, these muffins will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups bread cubes
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract until smooth and well combined. Ensure there are no lumps in the mixture.
- Gently fold the bread cubes into the pumpkin mixture, allowing the bread to soak and absorb the liquid. Let the mixture sit for 5-7 minutes to ensure thorough saturation.
- For the cinnamon streusel topping, combine brown sugar, flour, and ground cinnamon in a separate bowl. Pour melted butter over the dry ingredients and mix until crumbly.
- Divide the soaked bread and pumpkin mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the cinnamon streusel topping generously over each muffin, ensuring complete coverage.
- Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with maple syrup before serving for extra sweetness.
Tips
- Use day-old bread for the best texture - slightly stale bread absorbs the liquid mixture more effectively and creates a more custardy muffin.
- Make sure to thoroughly grease your muffin tin to prevent sticking, as the pumpkin mixture can be quite moist.
- Let the bread soak in the pumpkin mixture for 5-7 minutes to ensure maximum flavor absorption.
- Don't overmix the streusel topping - you want it to remain crumbly for that perfect crunchy texture.
- Check the muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- For an extra indulgent touch, serve warm with a drizzle of maple syrup or a sprinkle of powdered sugar.
- These muffins can be stored in an airtight container for up to 3 days, or frozen for up to a month - perfect for make-ahead breakfasts!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 80mg
