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Pumpkin French Toast Muffins Recipe

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These Pumpkin French Toast Muffins are a delightful autumn-inspired breakfast treat, combining the comforting flavors of pumpkin and warm spices with a creamy cream cheese center and a crunchy pecan streusel topping. Perfectly portioned for easy serving, these muffins are baked to golden perfection and served warm with maple syrup for a cozy start to any day.

Ingredients

Scale

French Toast Mixture

  • 1 (16 oz) loaf of French bread, day or two old, cut into ½ inch cubes
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup light brown sugar
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup half and half, room temperature

Cream Cheese Filling

  • 6 oz. full fat brick style cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Pecan Streusel Topping

  • ¼ cup plus 2 tablespoons all-purpose flour
  • ¼ cup light brown sugar
  • ¼ teaspoon cinnamon
  • ⅓ cup chopped pecans
  • 3 tablespoons unsalted butter, melted

For Serving

  • Maple syrup

Instructions

  1. Make the Topping: Stir together the flour, light brown sugar, cinnamon, and chopped pecans in a bowl. Add the melted unsalted butter and whisk with a fork to combine into crumbly streusel. Place this mixture in the fridge until ready to use.
  2. Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter or cooking spray to prevent sticking.
  3. Prepare the Cream Cheese Filling: In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
  4. Make the Custard Base: In a medium bowl, whisk together pumpkin puree, light brown sugar, pumpkin pie spice, vanilla extract, and salt. Add the eggs and whisk until fully blended. Then whisk in the half and half to create a smooth custard.
  5. Combine Bread and Custard: Place the cubed French bread in a large bowl. Pour the custard mixture over the bread cubes. Using clean hands, gently toss the bread to coat evenly, taking care not to break the bread pieces.
  6. Fill Muffin Cups: Using a large spoon, mound equal portions of the bread and custard mixture into each muffin cavity, filling about two-thirds full. Let any excess custard drip off before adding to the tins.
  7. Create Filling Wells and Add Cream Cheese: Using the back of the spoon, press the bread mixture down at the center of each muffin cup to form a small well or dent. Spoon about 1½ to 2 teaspoons of the cream cheese filling into each depression. Top the cream cheese with some of the remaining bread mixture, forming a dome. Gently press with your palm to secure the top layer.
  8. Add Streusel Topping and Bake: Sprinkle the chilled pecan streusel evenly over each muffin. Bake in the preheated oven for 30 to 35 minutes, or until the tops are golden and a toothpick inserted into the bread (avoiding the cream cheese) comes out clean.
  9. Cool and Remove: Let the muffins cool in the pan for 10 minutes. If they stick, run a sharp knife around the edges to loosen. Gently remove the muffins and transfer to a serving plate.
  10. Serve: Serve the Pumpkin French Toast Muffins warm with warm maple syrup drizzled over the top for a deliciously cozy breakfast or brunch treat.

Notes

  • Using day-old bread helps the custard soak in better without becoming mushy.
  • Make sure all wet ingredients are at room temperature for proper mixing.
  • The cream cheese filling adds a delightful surprise inside each muffin but can be omitted for a simpler version.
  • Storing leftovers in an airtight container in the refrigerator will keep them fresh for up to 3 days; reheat gently before serving.
  • You can substitute half and half with whole milk or heavy cream depending on desired richness.

Find it online: https://yumfoodusa.com/pumpkin-french-toast-muffins-recipe/