Pumpkin French Toast Muffins
On a chilly fall morning, this is an easy and fun breakfast option! Similar to French toast, only baked in a muffin tin….with a heart-warming pumpkin spice flavor. Just whisk together a simple batter, and then soak cubed bread in a muffin tin and bake.
Total cook time
- 1 cup coconut milk
- 7 ounces pumpkin puree (canned or homemade)
- 4 eggs
- 3 tablespoon maple syrup
- 2 teaspoons pumpkin pie spice or cinnamon
- 1/8 teaspoon kosher salt
- 10 slices Dave's Killer Bread® (cubed or torn)
- 1/3 cup chopped walnuts
- 1/2 cup unsweetened coconut
- 2 tablespoons raw sugar
Preheat oven to 350º. Coat a muffin tin with nonstick cooking spray.
In a medium bowl, whisk first 6 ingredients until well combined. Gently fold in cubed bread, allowing the bread to slightly soak up the pumpkin mixture. Spoon mixture into muffin tins, evenly dividing it among all tins.
Bake for 15 - 20 minutes, until fully cooked throughout. During the last 3 minutes of baking, sprinkle on coconut, walnuts, & raw sugar.
Remove and let cool a few minutes. Remove from tins to continue to cool. Eat warm!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.