Pumpkin french toast muffin cups made with brioche bread are perfectly portioned french toast cups made in a muffin tin. Fluffy and full of pumpkin and pumpkin spice, they make for the perfect fall brunch!
Breakfast on a fall weekend just hits different. There’s something about that golden light on a Saturday morning, that makes you want to savor the moments of the morning just a little longer. When I’m not whipping up a batch of pumpkin pancakes, I’m making a batch of these fluffy pumpkin french toast muffin cups to savor the season.
Made with cinnamon brioche bread, eggs, maple syrup, pumpkin puree and lots of pumpkin spice, they’re bursting with that flavor we all know and love!
What I love most about these pumpkin french toast cups is that when you make them in a muffin tin they end up being the perfect portion size! Inspired by this recipe for pumpkin brioche french toast that can be made the night before, these french toast cups are a quicker yet just as delicious version you’re sure to love just as much.
Pumpkin French Toast Muffin Cups Ingredients
- cinnamon brioche bread or brioche style bread — The one I use is from the bakery section at Whole Foods. I really like using the cinnamon flavor for this recipe, but regular brioche bread would also work perfectly.
- pumpkin puree
- unsweetened non-dairy milk like almond or oat
- eggs
- maple syrup
- pumpkin spice
- cinnamon
- vanilla extract
- salt
- light brown sugar
- flour
- butter
equipment / utensils
- mixing bowls
- muffin tins
- cooking spray
How To Make Pumpkin French Toast Cups
- Dry out your bread. Use day old brioche bread or preheat the oven to 250 degrees and place your bread in the oven for 5-10 minutes until crusty.
- Whisk eggs, pumpkin puree, almond or oat milk, vanilla extract, pumpkin spice and salt together in a large bowl.
- Add the cubed bread into the mixture making sure to cover every piece in the egg pumpkin mixture.
- Preheat the oven to 350 degrees and grease a muffin tin with cooking spray. Make the cinnamon streusel topping by combining all of the ingredients and mixing until crumbly.
- Use a spoon to portion out the bread mixture into each of the muffin tin wells. Use your fingers to sprinkle a little bit of the topping on each one.
- Bake for approximately 25-27 minutes until muffins are set. Let cool and enjoy!
Pumpkin Brioche French Toast Muffin Cups
Ingredients
- 1 loaf brioche bread cubed
- 1 cup unsweetened non-dairy milk like oat or almond
- 1/2 cup pumpkin purée
- 5 large eggs
- 2 tbsp. maple syrup
- 2 tsp. pumpkin pie spice
- 2 tsp. vanilla extract
- pinch of salt
- Cinnamon streusel topping
- 2 tbsp. light brown sugar
- 2 tbsp. flour
- 2 tbsp. butter melted
- 1 tbsp. cinnamon
Instructions
- Preheat the oven to 350 degrees F. and grease a muffin tin with cooking spray.
- Whisk together the eggs, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice and salt.
- Add the cubed brioche bread and gently mix together so that all the pieces get covered by the mixture.
- Make the cinnamon streusel topping by combining all of the ingredients in a small bowl. Mix together with a folk until a crumbly texture forms.
- Use a spoon to portion out the mixture into 12 muffin wells and sprinkle streusel topping on top of each one. Bake for 25-27 minutes until they are set. Store covered in the fridge for up to 3 days for maximum freshness.
More pumpkin recipes you’re sure to fall in love with
- Starbucks copycat Pumpkin Cream Cold Brew {DF}
- Pumpkin Spice Latte Bread {GF & DF}
- Pumpkin Snickerdoodle Cookies
- Healthy Pumpkin Cake {GF & DF}
pin this recipe for later
Just made these and they are DELICIOUS!! ~ breakfast for dinner always a favorite. I did notice that step 2 was missing add the milk. I figured it out but maybe some people might be confused as to where to add the milk.