Pumpkin French Toast Muffins

There’s something about fall that just calls for cozy treats, and these Pumpkin French Toast Muffins are no exception. Imagine waking up to the smell of warm spices wafting through your kitchen. It’s like a warm hug in muffin form! With a soft and fluffy texture, these muffins balance the richness of pumpkin puree with creamy filling and a crunchy streusel topping, bringing comfort to your breakfast table. Whether you’re whipping them up for a special occasion or just wanting to embrace the season, this recipe is your ticket to a delightfully satisfying morning. They’re fun to make, lovely to share, and naturally bring a festive flair to your brunch spread. Plus, you get to enjoy a deliciously seasonal treat that everyone will love!

Why This Recipe Works

This Pumpkin French Toast Muffins recipe perfectly combines the classic flavors of French toast with the seasonal warmth of pumpkin. The combination of custard-soaked bread and a luscious cream cheese filling creates a moist, flavorful muffin that appeals to anyone’s taste buds. You’re likely to find that each bite brings a touch of nostalgia and joy, all wrapped up in a convenient muffin form. Truly, there’s no better way to enjoy the cozy flavors of the season!

Why You’ll Love This Pumpkin French Toast Muffins

These muffins are easy to make, and don’t forget customizable! With their delightful aroma and beautiful presentation, they’re perfect for breakfast gatherings, holiday brunches, or those cozy fall mornings when you just want to indulge. Plus, they’re a fantastic way to use up that leftover French bread sitting in your pantry. It’s a win-win!

Ingredients

For the Pumpkin French Toast Muffins:
– 1 (16 oz) loaf of French bread, day or two old, cut into 1/2-inch cubes
– 3/4 cup pumpkin puree (not pumpkin pie filling)
– 3/4 cup light brown sugar
– 3 teaspoons pumpkin pie spice
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon salt
– 4 large eggs, room temperature
– 1 cup half and half, room temperature
– Maple syrup for serving

For the Cream Cheese Filling:
– 6 oz. full-fat brick-style cream cheese, room temperature
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract

For the Pecan Streusel Topping:
– 1/4 cup light brown sugar
– 1/4 teaspoon cinnamon
– 3 tablespoons unsalted butter, melted
– 1/4 cup plus 2 tablespoons all-purpose flour
– 1/3 cup chopped pecans

Prepare the Pecan Streusel Topping

Start by combining flour, brown sugar, cinnamon, and chopped pecans in a bowl. Then, drizzle in the melted butter and mix until crumbly. It’s best to refrigerate this mixture until you’re ready to use it. This helps maintain that delicious crispiness on top!

Preheat the Oven

Go ahead and preheat your oven to 350°F (175°C). While it heats up, generously grease a 12-cup muffin tin with butter or cooking spray. This way, your muffins will come out easily once they’re baked.

Make the Cream Cheese Filling

In a small bowl, blend the cream cheese, granulated sugar, and vanilla extract until smooth. This filling adds a delightful creamy surprise in the center of each muffin, balancing the flavors beautifully. Set it aside for now.

Create the Custard Base

Now, grab a large mixing bowl and add your cubed French bread. In another bowl, combine pumpkin puree, light brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk those ingredients together until they’re well blended. Then, incorporate the eggs and whisk until fully mixed. Lastly, add the half and half, creating that custard-like base.

Combine Custard with Bread

Pour the custard mixture over the cubed bread. Using clean hands, gently toss everything to coat the bread without breaking it apart. It’s important that each piece soaks up the delicious custard. You want that creaminess in every bite!

Fill the Muffin Tin

Grab a large spoon and fill each muffin cavity with the French toast mixture. Let any excess custard drip off before transferring it to the tin. Aim to fill each cavity about two-thirds full. This will help with a nice rise as they bake.

Add the Cream Cheese Filling

Now, take the back of a spoon to make a dent in the center of each muffin mixture. Add 1.5 to 2 teaspoons of cream cheese filling into each dent. Then, layer with the remaining bread mixture, creating a slight dome on each muffin. Lightly press down to secure the filling inside.

Top with Pecan Streusel

Sprinkle the prepared pecan streusel topping generously over each muffin. The nuttiness really complements the pumpkin flavor and adds that nice crunch everyone loves.

Bake the Muffins

Now, it’s time for some magic! Transfer your muffin tin to the preheated oven and bake for 30-35 minutes. Watch for that golden brown color and use a toothpick to test the center. It should come out clean when they’re perfectly baked.

Cool and Serve

After taking the muffins out of the oven, let them cool in the pan for about 10 minutes. Run a knife gently around the edges to help release them. Then, transfer to a serving plate and enjoy warm. Don’t forget to drizzle some maple syrup over the top!

Serving Suggestions

Serve these Pumpkin French Toast Muffins warm, perhaps with a side of fresh fruit or a dollop of whipped cream. It makes for a delightful brunch experience that everyone will love.

Tips for Success

• Ensure your bread is a couple of days old for the best texture; it soaks up the custard better.
• Room temperature ingredients blend more harmoniously, giving your muffins that lovely fluffy texture.
• Don’t skip chilling the streusel topping; it helps create that crispy, crumbly topping we adore.

Variations

• For a twist, substitute the pumpkin puree with mashed banana for a different flavor profile.
• Add chocolate chips or dried cranberries to the bread mixture for a touch of sweetness and added texture.
• If needed, use gluten-free bread for a gluten-free muffin.

Storage Tips

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave for a quick treat. Additionally, these muffins can also be frozen for up to a month. Just thaw and reheat before serving.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s pureed and well-drained for the best results.

2. How do I make these muffins dairy-free?
You can use a dairy-free cream cheese and substitute half and half with almond or oat milk.

3. Can I make these ahead of time?
Absolutely! Prepare the mixture the night before, assemble, and bake in the morning for a fresh treat.

4. Can I use a different type of bread?
Sure! Brioche or challah works beautifully for a richer flavor.

5. Will these muffins be soggy?
When baked properly, they should be moist but not soggy. Just ensure to bake until golden brown.

These Pumpkin French Toast Muffins are a delightful blend of flavors that capture the essence of fall. Their easy preparation and delicious taste make them a must-try for breakfast or brunch gatherings. Enjoy the comforting warmth of pumpkin and spices, complemented by a sweet cream cheese filling, making each bite a memorable experience. Savor every moment with a drizzle of maple syrup and your loved ones by your side!

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