Baked Pumpkin French Toast Muffins

Sharing is caring!

7 Irresistible Reasons These Baked Pumpkin French Toast Muffins Will Wow You

Baked Pumpkin French Toast Muffins are a mouthwatering twist on a classic breakfast, bringing together perfectly spiced pumpkin, tender brioche, and a crispy pecan topping. The rich aroma of cinnamon and vanilla hits you as they bake, making your kitchen smell absolutely incredible. If you love the ease of baked breakfasts and crave that cozy fall comfort, these muffins turn any morning into a special occasion—no matter the season. If you enjoy pumpkin treats, don’t miss our 7 Irresistible Reasons to Make Ultimate Pumpkin Cream Cheese Muffins.

Why You’ll Love Baked Pumpkin French Toast Muffins

• Easy to make and perfect for meal prep or entertaining
• Each muffin is packed with warm fall flavors and aromatic spices
• Crispy edges with a soft, custardy center in every bite
• Ideal for grab-and-go breakfasts or comforting weekend brunches
• Made with wholesome ingredients and customizable to your tastes
• Kid-friendly, freezer-friendly, and perfect for gatherings
• The baked-not-fried method means minimal mess and maximum flavor

Ingredients for Baked Pumpkin French Toast Muffins

To make these incredible Baked Pumpkin French Toast Muffins, gather the following:

• 1 loaf brioche bread, torn into small, bite-sized pieces—brioche is ideal for its rich, buttery flavor and soft interior, soaking up the pumpkin custard for perfect texture
• 6 large eggs, which bind the muffin mix and provide a smooth, custardy consistency
• 2 cups milk—whole milk is preferred for creaminess, but you can use lower fat or even non-dairy options
• 1 cup pumpkin puree for authentic color, flavor, and moistness; be sure to use pure pumpkin, not pumpkin pie filling
• 1 tablespoon ground cinnamon for that signature autumn warmth; feel free to mix in a pinch of nutmeg or ginger if you like bold spices
• 1 tablespoon vanilla extract, which enhances the flavors and adds depth to the custard
• 1/2 cup chopped pecans (optional), sprinkled on top for wonderful crunch and nuttiness; walnuts, almonds, or a mix of seeds are great substitutions
• Pure maple syrup, to serve; its depth of flavor complements the pumpkin muffin base

Every ingredient in Baked Pumpkin French Toast Muffins is chosen to enhance aroma, texture, and taste, ensuring each bite is a seasonal celebration.

Necessary Tools

To whip up a batch of Baked Pumpkin French Toast Muffins, you don’t need fancy gear. Here’s what you’ll want on hand:

• A standard 12-cup muffin tin, which gives each muffin its perfect round shape and golden crust
• Nonstick spray or paper muffin liners to ensure effortless removal of each muffin
• A large mixing bowl for tossing together your bread, pumpkin custard, and spices, allowing ingredients to blend evenly
• A whisk for smoothly combining eggs, milk, and pumpkin puree—no lumps here!
• A sharp knife or bread knife for cutting or tearing up your brioche loaf into ideal pieces
• Measuring cups and spoons to guarantee your muffins are flavorful and perfectly spiced
• A cooling rack—helping the muffins set and stay crisp on the edges
• Spatula or large spoon to fold the bread gently with the custard mix
• Optional: a baking tray to dry out your bread cubes briefly before assembling

These kitchen basics make the baking process a breeze and help you achieve muffins that are visually delightful and irresistible to taste.

Ingredient Additions & Substitutions

One of the many joys of Baked Pumpkin French Toast Muffins is how flexible the recipe can be. If you’re missing a few ingredients, or want to incorporate additional flavors, here are some tried-and-true ideas:

• Bread: Brioche is king for its flavor, but challah and Hawaiian bread also work beautifully. Even day-old French bread can be substituted—just be sure to adjust the soaking time so the custard fully penetrates.
• Milk: Whole milk creates a creamy custard, but 2%, skim, or plant-based alternatives like almond or oat milk offer lighter, dairy-free options without sacrificing moisture.
• Pumpkin Puree: If you run out of pumpkin, try sweet potato puree or butternut squash puree. Both will deliver a similar earthiness and color.
• Spices: Don’t stop at cinnamon! A blend of pumpkin pie spice, nutmeg, ginger, or allspice can elevate these muffins from great to unforgettable. You can even add grated orange zest for a citrus lift.
• Nuts: Pecans lend lovely crunch, but walnuts, hazelnuts, or sliced almonds offer different flavor notes and textures. Omit nuts entirely for a nut-free version or substitute sunflower seeds for a similar crunch.
• Eggs: To make this recipe egg-free, use a commercial egg replacer or a flaxseed meal slurry (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
• Toppings: Try a sprinkle of coarse sugar or pumpkin seeds before baking, or, for indulgence, drizzle a quick glaze over the cooled muffins.
• Add-ins: Boost sweetness with mini chocolate chips or dried cranberries. For even more pumpkin muffin inspiration, check out our Pumpkin Chocolate Chip Muffins.
• Maple Syrup: Honey or agave are sweet stand-ins if maple syrup isn’t on hand, giving the same rich finish.

Experiment with these ingredient swaps and additions to make your Baked Pumpkin French Toast Muffins truly your own—or suit dietary preferences with ease.

How to Make Baked Pumpkin French Toast Muffins

Making Baked Pumpkin French Toast Muffins is as simple as it is satisfying. The process involves prepping your bread, creating a decadent pumpkin custard, soaking the bread, and baking everything off until golden perfection. The result: portable breakfast treats ready to impress!

Step 1: Prep the Bread

If your brioche is fresh, you’ll want to dry it out first for maximum custard absorption. Preheat your oven to 325°F. Tear the loaf into small, even pieces (think crouton size), spread them out on a baking tray, and bake for about 10 minutes. Allow the cubes to cool slightly before moving on.

Step 2: Mix the Pumpkin Custard

In a large bowl, whisk together the eggs, milk, pumpkin puree, cinnamon, and vanilla extract until the mixture is completely smooth and uniform. This step infuses every muffin with fall flavor and ensures your bread will be deliciously moist after baking.

Step 3: Soak the Bread

Add the cooled bread pieces to the bowl with the custard. Using a spatula, fold them together gently until each cube is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or even overnight for the ultimate flavor soak.

Step 4: Assemble the Muffins

Preheat your oven to 350°F. Spray your muffin tin with nonstick oil or line with paper muffin cups. Spoon the custardy bread mixture into each cup, filling them to the top and pressing down gently to compact. Sprinkle chopped pecans over the tops for gorgeous crunch and rich flavor, if desired.

Step 5: Bake to Perfection

Bake the muffins for 20-25 minutes, or until the tops are golden brown and slightly crispy. A toothpick inserted in the center should come out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack.

Step 6: Serve with Maple Syrup

Serve your Baked Pumpkin French Toast Muffins warm, drizzling each with pure maple syrup just before eating. The syrup pools in the nooks for extra sweetness—pure breakfast bliss!

How to Serve Baked Pumpkin French Toast Muffins

These muffins are practically made for a cozy brunch spread. Serve them warm right from the oven, with a small pitcher of maple syrup on the side for drizzling. For extra indulgence, add a dusting of powdered sugar or a dollop of whipped cream. They are perfect alongside over-easy eggs, fresh fruit, or yogurt parfaits to round out a festive breakfast spread. Their hand-held size makes them great for potlucks, family gatherings, and holiday mornings, but don’t overlook their magic as an on-the-go weekday treat. You can even enjoy leftovers cold with a quick zap in the microwave, making them perfect for busy schedules and lazy weekends alike.

Pro Tips & Tricks

• Use day-old or slightly stale bread for the best texture—the drier the bread, the better it soaks up the pumpkin custard without turning mushy.
• For overnight prep, let the bread soak in the custard mixture covered in the fridge and bake fresh in the morning for a low-stress breakfast.
• If your muffin tops are browning too quickly, tent the tin with foil during the last 5 minutes of baking to prevent overbaking.
• Want even more muffin inspiration? Brunch lovers rave about our 7 Irresistible Reasons to Make Ultimate Pumpkin Cream Cheese Muffins.
• Don’t skip lining or greasing your muffin tin—these muffins are sticky-sweet and will cling to the pan if not prepared properly.
• If you love extra crunch, double the pecan topping or swirl in cinnamon sugar before baking.
• Always allow the muffins to cool for a few minutes before removing them from the tin—this prevents the soft interiors from falling apart.
• For a pop of color and zest, add a handful of dried cranberries or a sprinkle of orange zest to the batter.

With these tips, your Baked Pumpkin French Toast Muffins will be bakery-quality every time!

Storage Instructions

Baked Pumpkin French Toast Muffins are excellent for meal prep and make-ahead breakfasts. After cooling completely, store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To freeze, wrap each muffin individually in plastic wrap and place them in a zip-top bag; they’ll stay fresh in the freezer for up to 2 months.

To reheat, simply microwave a muffin for 20–30 seconds or warm in a toaster oven until heated through. Add a fresh drizzle of maple syrup before serving to restore moisture and flavor.

General Information

Baked Pumpkin French Toast Muffins are a modern take on classic French toast casserole, reinvented as individual servings for ultimate convenience and presentation. This recipe makes about 12 muffins, perfect for feeding a family or a small crowd. Prep and cook times are manageable—even with the soaking—making these a real-world win for busy home cooks. Interested in more baked breakfast or brunch options? If you’re craving sweet bakes, be sure to explore our Pumpkin Chocolate Chip Muffins. Pumpkin is nutrient-dense and incredibly versatile—try swapping into your favorite batters for seasonal flavor!

FAQs

Can I prepare Baked Pumpkin French Toast Muffins the night before?

Absolutely! Prepare the bread-soaked custard mixture and store it covered in the refrigerator overnight. In the morning, simply fill your muffin tin and bake as directed.

Can I make this recipe gluten-free?

Yes, just substitute a gluten-free loaf (brioche-style or your favorite gluten-free bread). Make sure to double-check all other ingredient labels.

Do Baked Pumpkin French Toast Muffins have to be served warm?

They’re at their best warm, fresh from the oven or microwave, but they’re also delicious at room temperature. A quick reheat restores that just-baked flavor.

Is there a way to make these muffins vegan?

Yes! Use your favorite non-dairy milk, swap each egg for a flaxseed or chia egg (1 tablespoon meal + 2.5 tablespoons water per egg), and use oil or vegan butter for greasing.

Can I freeze leftover Baked Pumpkin French Toast Muffins?

Definitely—freeze individually and then thaw or gently reheat when ready to eat. Perfect for meal planning.

What kind of bread can I use if I don’t have brioche?

Challah, Hawaiian, or even leftover sandwich bread will work—just ensure it’s dry enough to soak in the custard.

Can I skip the nuts?

Of course! If you or your family avoid nuts, leave them out or substitute with pumpkin seeds for crunch.

How can I make them extra sweet?

Increase the maple syrup when serving, or sprinkle the tops with cinnamon sugar before baking for a delightful caramelized finish.

What to Serve With Baked Pumpkin French Toast Muffins

A brunch menu featuring Baked Pumpkin French Toast Muffins feels instantly special! Serve them with crispy bacon, scrambled eggs, or a simple fruit salad. For heartier sides, our Easy Ultimate Baked Beans offer a savory complement that balances the sweet notes. Looking for more baked brunch treats? Try Baked Zucchini Chips for a lighter, crispy counterpart. And if you love the flavor of baked pumpkin, check out our Pumpkin Chocolate Chip Muffins for a dessert-style pairing or snacking option.

Conclusion

With crispy edges, soft centers, and that iconic pumpkin spice aroma, these Baked Pumpkin French Toast Muffins are sure to become a family favorite. Use them to transform your morning routine or share them at your next brunch for rave reviews. Easy, make-ahead, and endlessly customizable—this is a recipe you’ll bake again and again!

Nutritional Information

Each Baked Pumpkin French Toast Muffin is packed with protein, fiber, and the goodness of real pumpkin. A single muffin (without syrup or nuts) contains approximately 175 calories, 7g protein, 5g fat, and 24g carbohydrates—making them a satisfying, balanced breakfast treat you’ll feel great about serving and enjoying.

Print