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As the leaves begin to turn and the air grows crisp, the unmistakable essence of pumpkin spice permeates our favorite cafés and kitchens alike. This seasonal flavor has become a hallmark of autumn, inspiring countless recipes that capture the warmth and comfort of the fall season. Among these delightful creations, Pumpkin Spice Baked French Toast Muffins stand out as a scrumptious and versatile dish perfect for breakfast or brunch. Not only do these muffins combine the comforting flavors of pumpkin and warm spices, but they also offer an easy-to-make option that can be enjoyed by the whole family.

Baked Pumpkin French Toast Muffins

Embrace the flavors of fall with these delightful Pumpkin Spice Baked French Toast Muffins! Perfect for breakfast or brunch, these muffins combine the warm essence of pumpkin spice with the comforting texture of French toast. Easy to make, they're a family favorite that brings cozy aromas to your kitchen. Rich in flavor and nutrition, these muffins will have you savoring every bite on chilly mornings or festive occasions. Discover how to create this seasonal treat today!
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Ingredients
  

For the Muffins:

2 cups whole grain bread, cubed (approximately 4-5 slices)

1 cup canned pumpkin puree

4 large eggs

1 cup milk (dairy or non-dairy alternatives are fine)

1/4 cup maple syrup or honey for sweetness

1 teaspoon vanilla extract for flavor

1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)

1/4 teaspoon salt to enhance flavors

For the Topping:

1/4 cup brown sugar for sweetness and caramelization

1 teaspoon ground cinnamon for warm spice

2 tablespoons unsalted butter, melted to bind the topping

1/2 cup chopped pecans or walnuts (optional, for extra crunch)

Instructions
 

Preheat Your Oven: Adjust your oven temperature to 350°F (175°C). Grease a 12-cup muffin tin using cooking spray or butter, or line it with muffin liners for easy removal.

    Prepare the Muffin Batter: In a large mixing bowl, combine the pumpkin puree, large eggs, milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Whisk the ingredients together vigorously until the mixture is smooth and well combined.

      Add the Bread: Carefully fold in the cubed whole grain bread into the pumpkin mixture. Ensure each piece of bread is fully coated. Allow the mixture to sit for about 10 minutes to let the bread absorb the pumpkin custard mix.

        Prepare the Topping: In a separate small bowl, whisk together the brown sugar and ground cinnamon. Add the melted butter and mix until crumbly, then incorporate the chopped nuts if you desire an added crunchy texture.

          Fill the Muffin Cups: Spoon the soaked pumpkin-bread mixture into each muffin cup, filling them about three-quarters full. Evenly distribute the crumbly brown sugar topping across the top of each muffin.

            Bake: Place the filled muffin tin in the preheated oven and bake for 20-25 minutes. They are finished when the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: After baking, remove the muffins from the oven and let them cool in the tin for approximately 5 minutes. Then, transfer the muffins to a wire rack to cool completely. Enjoy them warm, optionally drizzled with maple syrup or accompanied by a dollop of whipped cream for a delightful treat!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve the muffins on a rustic wooden board or a decorative plate. Garnish with a sprinkle of additional cinnamon or some whole pecans for a beautiful touch.