There’s something so cozy about these Pumpkin French Toast Muffin Cups! They take all the best parts of classic French toast: soft bread soaked in a sweet custard, and then they’re given a warm, fall twist with pumpkin puree and pumpkin pie spice. They make the perfect breakfast or brunch on a cool autumn day!

Two pumpkin french toast muffin cups drenched in maple syrup on a white plate.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Use day old bread. Slightly stale bread, like croissants, challah, or brioche, absorb the custard better and give the muffins a nice texture!
    • Don’t skimp on soaking. Make sure all of the bread pieces are coated completely with the pumpkin custard for the best, rich and fluffy muffins.
    • Fill the muffin tin generously. It’s okay if the muffin cups look pretty full! These French toast cups bake up really nicely and hold together well because of the custard.
    • Not a fan of the pumpkin? Give my French Toast Muffin Cups a try!
    Kelley
    Ingredients for pumpkin french toast muffin cups.

    Ingredients

    Muffins

    • Whole Milk: Adds richness and creaminess to the custard.
    • Eggs: Binds everything together and gives the muffins that classic French toast consistency.
    • Sugar: Adds just a hint of sweetness to the custard to balance the pumpkin and spices.
    • Vanilla Extract: Enhances the cozy flavors.
    • Pumpkin Puree: Adds fall flavor, natural moisture, and gives the muffins a pretty gold color.
    • Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that makes the muffins the perfect fall treat.
    • Cubed Bread: I used croissants, but light, fluffy bread like challah or brioche work great too!

    Streusel Topping

    • Butter: Makes the streusel crispy and buttery.
    • Flour: Adds structure to the streusel.
    • Brown Sugar: Adds sweetness and a hint of molasses flavor.
    • Pumpkin Pie Spice: Adds extra spiced flavor to tie in the flavors in the muffins.

    How to Make Pumpkin French Toast Muffin Cups

    1. Make custard: In a large bowl combine the milk, sugar, eggs, vanilla, pumpkin and pumpkin pie spice.
    2. Cover the bread: Gently toss in the cubed bread making sure to cover all of the pieces of bread with the pumpkin custard.
    Custard in a mixing bowl with a whisk.
    1. Divide the mixture between the 12 muffin cups. They should be pretty full. That’s ok!
    Muffin cups in a muffin tin.
    1. Prepare the streusel topping and sprinkle on top of the muffins.
    Streusel topping in a food processor.
    1. Bake for 25-30 minutes or until golden brown. Allow the muffins to cool in the pan for 5 minutes before removing.
    2. Serve immediately with maple syrup and powdered sugar if desired.

    Flavor Swap

    If you want to try something different, this recipe works great with other fall produce like sweet potatoes or butternut squash!

    Pumpkin french toast muffin cups on a white plate.

    Frequently Asked Questions

    Can I make these ahead of time?

    Yes! Prepare the custard-soaked bread the night before, divide it in the muffin tin and cover with plastic wrap, and refrigerate. Add the streusel topping in the morning right before you bake the muffins.

    Can I freeze these?

    Yes! Simply bake the muffin cups, let them cool completely, and place them in an airtight container. They can be frozen for up to 2 months. Reheat them in the oven until they are warmed through.

    Love these muffin cups? Try my classic French Toast Muffin Cups too!

    Two pumpkin french toast muffin cups with maple syrup drizzled on top.

    More Pumpkin Breakfast Recipes to Try

    Recipe

    Pumpkin French Toast Muffin Cups

    There's something so cozy about these Pumpkin French Toast Muffin Cups! They take all the best parts of classic French toast: soft bread soaked in a sweet custard, and then they're given a warm, fall twist with pumpkin puree and pumpkin pie spice. They make the perfect breakfast or brunch on a cool autumn day!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Serves 12 muffin cups
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    Save this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      • 3/4 cup whole milk
      • 4 large eggs
      • 2 tbsp granulated sugar
      • 2 tsp vanilla
      • 1 cup pumpkin puree
      • 2 tsp pumpkin pie spice
      • 6 cups cubed bread, I used croissants. White, challah or brioche would also work

      Streusel Topping

      Instructions

      French Toast Muffin Cups

      • Preheat oven to 350 degrees. Spray a regular sized muffin tin with non stick cooking spray, set aside.
        In a large bowl combine the milk, sugar, eggs, vanilla, pumpkin and pumpkin pie spice.
      • Gently toss in the cubed bread making sure to cover all of the pieces of bread with the pumpkin custard.
      • Divide the mixture between the 12 muffin cups. They should be pretty full. That's ok!
      • Prepare the streusel topping and sprinkle on top of the muffins.
        Bake for 25-30 minutes or until golden brown. Allow the muffins to cool in the pan for 5 minutes before removing.
      • Serve immediately with maple syrup and powdered sugar if desired.

      Streusel Topping

      • Add butter, brown sugar, flour and pumpkin pie spice to a food processor. Pulse until the mixture is crumbly, set aside until ready to sprinkle on top of muffins.

      Nutrition Information

      Calories: 192kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 74mgSodium: 195mgPotassium: 142mgFiber: 2gSugar: 10gVitamin A: 3412IUVitamin C: 1mgCalcium: 77mgIron: 2mg

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