Pumpkin French Toast Muffin Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, custardy French toast baked in muffin cups with warm pumpkin and pumpkin pie spice. These cozy cups are perfect for fall breakfasts and brunches and can be made ahead for easy mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup whole milk
- 4 large eggs
- 2 tbsp granulated sugar
- 2 tsp vanilla
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 6 cups cubed bread (I used croissants. White, challah or brioche would also work)
- 1/4 cup butter, cold
- 1/3 cup all purpose flour
- 1/4 cup light brown sugar
- 1/4 tsp pumpkin pie spice
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 46mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 62mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 46MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.