Pumpkin Spice FrenchToast Muffins
These Pumpkin Spice French Toast Muffins combine two of your favorite breakfast foods into one delicious treat and are made with pumpkin spice coffee creamer!
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Makes: 12 french toast muffins
Ingredients
- 1 loaf challah bread (16 oz.), cut into ½-inch cubes
- 3 large eggs, slightly beaten
- 1 cup pumpkin spice coffee creamer
- ½ cup pumpkin puree
- ¼ tsp ground cinnamon
Crumb topping
- 6 Tbsp cold butter, cut into small pieces
- ¾ cup light brown sugar
- ½ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Instructions
- Pre-heat oven to 350 degrees.
- Place bread cubes in a large bowl and mix in eggs, coffee creamer, pumpkin puree, and cinnamon.
- Place bowl in fridge for at least 15 minutes.
- Divide bread cubes evenly among cavities of lightly greased muffin tin, lightly pressing bread in.
- Sprinkle crumb topping over bread cubes.
- Bake at 350 degrees for about 25 minutes. Cool slightly before removing from pan and serving.
Crumb Topping
- Combine all ingredients in a medium bowl and use your fingers or a pastry blender to blend, until tiny pea-sized clumps form.
Notes
If you want to prepare ahead of time, simply place bread-filled muffin tin in refrigerator overnight and add on crumb topping in the morning before baking.
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