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Pumpkin French Toast Muffins with Cream Cheese Filling

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Pumpkin French Toast Muffins are a cozy fall breakfast made with cubed French bread, pumpkin puree, warm spices, and a creamy sweetened cream cheese filling. A crunchy pecan streusel topping adds texture, and warm maple syrup makes them extra delicious.

  • Total Time: 1 hour
  • Yield: 12 muffins

Ingredients

Scale

Pumpkin French Toast Muffins

  • 1 (16 oz) loaf of French bread, day or two old, cut into 1/2 inch cubes
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup light brown sugar
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup half and half, room temperature
  • Maple syrup, for serving

Cream Cheese Filling

  • 6 oz. full fat brick style cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Pecan Streusel Topping

  • 1/4 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup chopped pecans

Instructions

  1. Make the pecan streusel topping. Stir together the flour, brown sugar, cinnamon, and chopped pecans. Add the melted butter and mix with a fork until crumbs form. Refrigerate until ready to use.
  2. Preheat the oven to 350°F. Generously grease a 12-cup muffin tin with butter or cooking spray.
  3. In a small bowl, mix the cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract. Set aside.
  4. Place the cubed French bread in a large bowl. In a separate medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt. Add the eggs and whisk until blended. Add the half and half and whisk to create the custard base.
  5. Pour the custard over the cubed bread. Using clean hands, gently toss until the bread is coated, taking care not to break it up.
  6. Use a large spoon to divide the French toast mixture evenly among the muffin cups, allowing excess custard to drip off before adding the mixture. Fill each cup about two-thirds full.
  7. Use the back of a spoon to press the bread into the bottom and sides of each cup, creating a dent for the cream cheese filling. Add about 1 1/2 to 2 teaspoons of filling to each dent. Cover with the remaining bread. The muffins may dome above the pan. Gently press with your palm to help the bread stick to the filling.
  8. Sprinkle the pecan streusel topping over the muffins.
  9. Bake for 30–35 minutes.
  10. Let the muffins cool in the pan for 10 minutes, then gently remove them and place them on a serving plate. If a muffin sticks, run a sharp knife around its edges to release it from the pan.
  11. Serve warm with warm maple syrup drizzled over the top.

Notes

  • Use day-old French bread cut into 1/2-inch cubes.
  • Use pumpkin puree rather than pumpkin pie filling.
  • Bring the eggs, half and half, and cream cheese to room temperature as specified.
  • Gently toss the bread with the custard to help keep the cubes intact.
  • Fill each muffin cup about two-thirds full before adding the cream cheese filling and remaining bread.
  • Grease the muffin tin generously. If a muffin sticks, loosen the edges with a sharp knife.
  • Allow the muffins to cool in the pan for 10 minutes before removing them.
  • Serve warm with maple syrup.
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://recipebyemma.com/pumpkin-french-toast-muffins-with-cream-cheese-filling/