French Toast Muffins With Pumpkin Recipes

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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

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

PUMPKIN FRENCH TOAST



Pumpkin French Toast image

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

Provided by CARI

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 eggs
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

Steps:

  • Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
  • Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g

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