French Toast Muffins With Pumpkin Recipes

FRENCH TOAST MUFFINS WITH PUMPKIN

French Toast Muffins with Pumpkin image

Try something out of the ordinary with our French Toast Muffins with Pumpkin recipe! These French toast muffins combine the best of several sweet worlds.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 eggs, divided
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread
1 cup milk, divided
2 Tbsp. maple-flavored or pancake syrup
3 cups challah bread (egg bread) cubes (1 inch)
2 tsp. ground cinnamon
1 cup plus 1 Tbsp. sugar, divided
1-3/4 cups flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 cup canned pumpkin
1/3 cup oil

Steps:

Heat oven to 350ºF.
Mix 1 egg, cream cheese spread, 3/4 cup milk and syrup in large bowl until blended. Add bread; stir until evenly moistened. Refrigerate until ready to use.
Meanwhile, mix cinnamon and 1 Tbsp. sugar until blended; reserve for later use. Combine flour, pumpkin spice, baking soda, salt and remaining sugar. Whisk remaining egg and milk with pumpkin and oil in medium bowl until blended. Add flour mixture; stir just until moistened. (Batter will be lumpy.)
Spoon batter into 12 muffin pan cups sprayed with cooking spray; top with bread mixture. Sprinkle with reserved cinnamon sugar.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

FRENCH TOAST MUFFINS RECIPE

French Toast Muffins Recipe image

Celebrate your weekend with our French Toast Muffins Recipe. Our comforting French Toast Muffins Recipe turns a brunch favorite into delicious muffins-and makes that favorite deliciously portable, too!

Provided by My Food and Family

Categories Dairy

Time 48m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1-1/2 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 tsp. baking powder
1/4 tsp. salt
1-1/4 tsp. ground cinnamon, divided
2 eggs, divided
1-1/4 cups milk, divided
3/4 cup plus 2 Tbsp. packed brown sugar, divided
3 slices white bread, cut into 1/2-inch cubes
1/2 cup butter or margarine, melted
2 Tbsp. maple-flavored or pancake syrup

Steps:

Heat oven to 350ºF.
Combine flour, dry pudding mix, baking powder, salt and 1 tsp. cinnamon in large bowl.
Beat 1 egg, 1/4 cup milk, 2 Tbsp. sugar and remaining cinnamon in medium bowl with whisk until blended. Add bread; stir until evenly moistened.
Whisk remaining egg in separate medium bowl. Add butter, remaining milk and sugar; mix well. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.)
Spoon batter into 12 muffin pan cups sprayed with cooking spray. Top with bread mixture; press lightly into batter with back of spoon.
Bake 28 min. or until toothpick inserted in centers comes out clean. Brush with syrup. Cool in pan 5 min. Remove to wire rack; cool slightly.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.7457 g, Sugar 0 g, Protein 4 g

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