Pumpkin French Toast Muffins with Cinnamon Streusel Topping


Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

Last year I saw somewhere online this genius idea for french toast muffins and I’ve been wanting to make them ever since (that lovely never ending list of things I want to make but don’t have enough time in my day). A few months ago I noticed Two Peas and Their Pod made a version with a Streusel topping which inspired me to create this Fall inspired version with a delicious crumbly topping (I highly recommend their blog by the way if you don’t already follow. I love it! There’s was one of the first food blogs I ever started to follow. Them, Simply RecipesBrown Eyed Baker and Joy the Baker to name a few).

This season, you seriously don’t want to miss out on these muffins. Who am I kidding, the entire year you don’t want to miss out on these muffins! Luckily, canned pumpkin is available all year long, and fortunately it’s one of the few things that still tastes amazing that comes from a can.

These mouthwatering muffins will likely have you coming back for another…and maybe even another after that other :). Their texture is much like a bread pudding and their flavor is similar to that sweetly spiced pumpkin pie we all crave. And when they are pulled out fresh from the oven and drizzled with warm maple syrup and you take that first bite, amazing things will happen to each and every one of your tastebuds (have I talked you into them yet? You’ve gotta try them :). Enjoy!

Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking ClassyPumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking ClassyPumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

I know, I posted way too many photos. But, how can I resist with all that drippy syrup?

Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

I love syrup bubbles…

Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

Pumpkin French Toast Muffins with Cinnamon Streusel Topping

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 3 hours

Yield: 12 muffins

Pumpkin French Toast Muffins with Cinnamon Streusel Topping


  • 1 (16 oz) loaf 2-day old Italian or French bread, trimmed of ends and cut into 3/4-inch cubes
  • 1 2/3 cup milk (I used 1%)
  • 7 large eggs
  • 3/4 cup canned or fresh pumpkin puree
  • 1 tsp vanilla extract
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Maple syrup, for serving
  • Streusel topping
  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter (preferably salted), diced into cubes
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1/4 tsp ground cinnamon


  • To a blender add, milk, eggs, pumpkin puree, vanilla, 2 Tbsp granulated sugar, 2 Tbsp brown sugar, 1 tsp cinnamon, the nutmeg and ginger and puree until well blended, about 5 - 10 seconds. Butter a 12-hole muffin pan well, then divide half of the bread cubes among muffin wells and press bread cubes down (not too firmly but enough to create more space to add egg mixture and more bread), then slowly drizzle half of the egg mixture evenly over bread cubes in muffin pan. Divide remaining half of bread cubes over tops of soaked bread, then press down to fit and create a muffin shape. Slowly drizzle remaining half of the egg mixture over tops (try to soak each piece - and drizzle slow so you don't create a huge mess. Mine still splashed over the sides a bit especially with the second round of drizzling, so I just used a clean paper towel to wipe it back into the cups). Cover with plastic wrap and transfer to refrigerator to chill 2 hours or up to overnight.
  • Preheat oven to 350 degrees. Remove muffins from refrigerator and allow to rest at room temperature 15 minutes. Meanwhile prepare crumb topping by combining flour, cold butter, granulated sugar, brown sugar and cinnamon in a food processor. Pulse until mixture resembles peas and slightly begins to come together and moisten. Sprinkle evenly over muffins (for more buttery goodness you could melt about 2 Tbsp butter and and gently brush it over the muffins before adding crumble).
  • Bake in preheated oven 20 - 25 minutes until golden and centers are cooked through. Remove from oven and allow to rest in muffins tins several minutes, then run a butter knife around edges of muffins to remove. Serve warm with warm maple syrup.
  • Recipe Source: Cooking Classy


  • Maria: Thanks for the shout out! Love your blog too! And these muffins look incredible! Fab photos! October 7, 2013 at 7:40am Reply

    • Jaclyn: Thanks Maria :)! Your blog is so inspiring! October 7, 2013 at 7:42am Reply

  • Ali @ Inspiralized: This is the most amazing combination of flavors!!! I am dying over your pictures and this recipe. I HAVE to try it! Buying muffin tins today….. October 7, 2013 at 7:57am Reply

  • Sue: Couldn’t you mix it all in a bowl and quickly put it in the muffin tin instead of pouring it over? October 7, 2013 at 8:56am Reply

    • Jaclyn: That might work too, maybe but not sure :). You could always try it out if you are willing to experiment. October 7, 2013 at 2:55pm Reply

    • Meri: Doing it this way gets the layers all good and moist, I bet. Did you try the other way? I always wonder if people try, they never seen to come back and report, I wish they would.

      These look so good, I am hoping to find a day when people will actually be here at the same time for a meal :) Thanx for sharing and I love your photos too. Definitely making the mouth water! May 11, 2015 at 5:00am Reply

  • Averie @ Averie Cooks: I love the action shots and step-shots. Such a pain to do I know but gosh, thank you! Stunning! Pinned! October 7, 2013 at 11:40am Reply

  • Anna @ Bashful Bao: What an awesome idea! It’s like individual bread puddings meets french toast, and breakfast just got 100x better. Beautiful photos!! October 7, 2013 at 11:46am Reply

  • annie: these look yummy! can’t wait to try! October 7, 2013 at 1:31pm Reply

  • Katrina @ Warm Vanilla Sugar: HELLOOOOOO gorgeous! These sound awesome!! October 7, 2013 at 2:42pm Reply

  • Rebecca @ Exploits of a Dorm Room Baker: These muffins make me really upset that I probably can’t viably make them in my dorm room. Definitely pinning these. I can’t wait to get home for break! October 7, 2013 at 4:08pm Reply

  • Rachel @ Bakerita: These look amazing! Nothing with streusel can be bad :) October 7, 2013 at 5:02pm Reply

  • Laura @ Lauras Baking Talent: These look amazing! Love the idea of french toast in a muffin it is the BEST idea ever!!! October 7, 2013 at 5:39pm Reply

  • Becca @ Crumbs: French toast made more portable by putting them in a muffin! Why did I never think of that?! Thanks for the recipe =) October 8, 2013 at 12:10am Reply

  • Nancy/SpicieFoodie: As my mouth waters uncontrollably, all I can say is yum! Fantastic recipe and photos. October 8, 2013 at 7:36am Reply

    • Jaclyn: Thanks so much Nancy! October 8, 2013 at 7:37am Reply

  • Dina: these look yummy! October 8, 2013 at 7:40am Reply

  • Chung-Ah | Damn Delicious: I saw Maria’s version too and I’ve been meaning to make it but just never got around to it. Your version also looks amazing, especially with that syrup – PINNED! October 8, 2013 at 8:14am Reply

    • Jaclyn: Thanks for sharing Chung-Ah! October 8, 2013 at 9:19am Reply

  • Georgia @ The Comfort of Cooking: These muffins look unreal, Jaclyn! Such a cute and creative idea for breakfast, too. Love it! October 8, 2013 at 1:22pm Reply

  • Alison C: They look great!
    Thanks for the recipe. October 8, 2013 at 4:08pm Reply

  • Jessica @ A Kitchen Addiction: Love the idea of french toast muffins! That streusel on top looks incredible! October 9, 2013 at 11:35am Reply

  • Cheri | Kitchen Simplicity: You are killing it with these recipes lately. I want to make all the things! October 10, 2013 at 2:14pm Reply

  • Pumpkin French Toast | Roaming Rosie: […] found a few nice recipes online, including this recipe from Cooking Classy.  But, in the end, I changed around a few things, so I’ve posted my own printable PDF for […] October 28, 2013 at 8:32pm Reply

  • Christine Hatch: These muffins are amazing….just made a batch…they are delicious!!! :) October 29, 2013 at 11:14pm Reply

    • Jaclyn: I’m so happy to hear you liked these muffins Christine! Thanks so much for coming back to leave a comment! October 30, 2013 at 10:23am Reply

  • Janice Mateo: These look absolutely delish. Will be making these for the upcoming holidays. November 2, 2013 at 1:07pm Reply

  • onyx: Looks awesome, is it possible to reduce the eggs to 5? February 24, 2014 at 6:48pm Reply

    • Jaclyn: You probably could but they might be a bit soggy. February 24, 2014 at 7:08pm Reply

  • Kathy: Can this be made in 8×8 pan? Like a bread pudding? September 29, 2014 at 7:46pm Reply

    • Jaclyn: I think that should work. I’m not sure if it will all fit but it should be fine to bake it like other french toast casseroles. September 29, 2014 at 8:26pm Reply

  • Stephanie – The Fit Baker: Would you be able to soak the bread in the egg mixture overnight and bake in the morning? September 30, 2014 at 8:09am Reply

    • Jaclyn: I think that would work just fine. September 30, 2014 at 6:48pm Reply

  • Jennifer: Hello! Still pretty new with baking…why does it need to chill for at least 2 hours? Will it not work at all if I don’t? October 5, 2014 at 9:23am Reply

    • Jaclyn: It would probably still work fine, I just like to give the bread some time to soak up the mixture. October 6, 2014 at 8:37pm Reply

  • Theresa: Great recipe. I mixed the bread into wet ingredients gently so as not to break down the bread. Let it sit for an hour or so then ladled into muffin tins. Minimal mess and quick November 11, 2014 at 7:48pm Reply

  • Elaine Fordham: These are so good. They were messy to make but well worth it. The next time I made them I followed the instructions except on the 2nd layer I gently tossed the remaining bread and pumpkin mixture together in a bowl and spooned it in the muffin tins. Equally delicious and not as messy. Thank you for the recipe. July 3, 2015 at 5:10pm Reply

  • DonnaT: Thank you for sharing such a wonderful and easy recipe. I made these and they are very good. The only problem I ran into was the milk/egg mixture. I had a lot left over after pouring it over all of my 12 muffin cups. No complaints here, it allowed me to make additional muffins using my large muffin pan. This probably happened for me because I used jumbo eggs, which is what I had, rather than large. I noticed that I did like them better made in the regular size muffin pan…. A testament to the importance of following the recipe exactly as written…. I will be adding this recipe to my collection. It was very nice to try something different. October 29, 2015 at 7:10am Reply

  • Shannon CM: Curious how it would be as a leftover. Does it reheat well & how?
    Thank You :) September 9, 2016 at 8:22am Reply

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