Pumpkin Spice French Toast Muffins

Everything you love about cozy fall mornings, baked into the perfect individual bite. These Pumpkin Spice French Toast Muffins combine buttery brioche, real pumpkin, warm spices, and maple syrup for a soft, custardy center with golden, slightly crisp edges. They’re easy enough for a weekend breakfast but special enough for a fall brunch.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins

Ingredients

For the French Toast Muffins

• 1 loaf brioche bread, cut into 1-inch cubes, about 6 cups.
• 4 large eggs.
• 1 cup whole milk.
• 1/2 cup pumpkin puree.
• 1/3 cup pure maple syrup.
• 2 tablespoons melted butter.
• 1 teaspoon vanilla extract.
• 1 1/2 teaspoons pumpkin pie spice.
• 1 teaspoon ground cinnamon.
• 1/4 teaspoon salt.
• 2 tablespoons brown sugar.

For the Maple Drizzle

• 1/2 cup powdered sugar.
• 2 tablespoons pure maple syrup.
• 1 to 2 tablespoons milk.
• 1/4 teaspoon vanilla extract.
• Pinch of cinnamon.

Directions

1. Prep the oven.
Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan.

2. Make the pumpkin custard.
In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, melted butter, vanilla, pumpkin pie spice, cinnamon, salt, and brown sugar until smooth and well combined.

3. Add the brioche.
Add the cubed brioche to the pumpkin mixture and gently toss until every piece is coated. Let it sit for about 5 minutes so the bread can soak up some of the custard.

4. Fill the muffin pan.
Divide the mixture evenly among the 12 muffin cups. Gently press the bread into each cup, allowing a few pieces to sit above the top for those golden, crispy edges.

5. Bake.
Bake for 22 to 25 minutes, or until the tops are golden brown and the centers are set. Let the muffins cool in the pan for about 5 minutes before removing.

6. Make the maple drizzle.
Whisk together the powdered sugar, maple syrup, 1 tablespoon milk, vanilla, and cinnamon. Add a little more milk as needed until the glaze reaches a smooth, drizzle able consistency.

7. Finish and serve.
Drizzle the warm French toast muffins with the maple glaze. Serve warm with an extra drizzle of maple syrup if you’re feeling especially fall.

Tips

Day-old brioche works especially well because it absorbs the pumpkin custard without becoming too soft. Challah or another rich, slightly sweet bread can also be used.

For a little crunch, add chopped pecans or walnuts to the tops before baking. You can also sprinkle the muffins with cinnamon sugar for an extra crisp finish.

Making brunch ahead? Assemble the muffins in the pan, cover, and refrigerate overnight. Bake them fresh the next morning, adding a few extra minutes to the baking time if needed.

Phantom Tip: Serve them warm straight from the pan with maple syrup, fresh berries, and coffee for an easy fall brunch that looks like you worked much harder than you actually did.