Pumpkin French Toast Muffins with Cinnamon Streusel Topping

October 7, 2013

These Pumpkin French Toast Muffins are the tastiest thing to make on a cold fall morning. They’re brimming with pumpkin flavor and finished with a buttery spiced streusel topping. And don’t forget the maple syrup, it’s the perfect finishing touch!

Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

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 Classy

 

Pumpkin French Toast Muffins with Cinnamon Streusel Topping

These Pumpkin French Toast Muffins are the tastiest thing to make on a cold fall morning. They're brimming with pumpkin flavor and finished with a buttery spiced streusel topping. And don't forget the maple syrup, it's the perfect finishing touch!

Servings: 12
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 3 hours

Ingredients

  • 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

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. Recipe Source: Cooking Classy
Course: Breakfast
Cuisine: American
Keyword: Pumpkin French Toast
Author: Jaclyn

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40 Comments

  • Shannon CM

    Curious how it would be as a leftover. Does it reheat well & how?
    Thank You :)

  • 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.

  • 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.

  • 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