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Life Made Sweeter

Healthy & Delicious Recipes to sweeten up your life

Pumpkin Nutella French Toast Muffin Cups

Pumpkin Nutella French Toast Muffin Cups – the perfect make-ahead breakfast for fall. Packed with pumpkin, a surprise Nutella filling and topped with a buttery pecan streusel topping.

Pumpkin Streusel Nutella French Toast Cups make the perfect special weekend breakfast
Our house has completely transformed into fall in the last month. At least in the kitchen that is. It’s been all about cinnamon, apples and yes – we can’t forget about pumpkin.

Call me crazy but I keep canned pumpkin on hand all year long. We love the extra flavor it adds to baked goods and it’s also a great healthy alternative for adding moisture while cutting down on the fat.

Breakfast is my favorite meal of the day so it only made sense to add a little autumn flare to it with these Pumpkin Nutella French Toast Muffin Cups. They make a wonderful make-ahead breakfast with all the goodness of French Toast without the hassle of flipping.

Recipe for Pumpkin Nutella French Toast Muffin Cups

We assemble them in a muffin tray the night before so they can soak up all the pumpkin-y goodness.

The portable muffin-like cups make them easy to take along for a grab-and-go breakfast when you’re running late for work or school.  They’re also perfect for Sunday brunch or a holiday breakfast.

Once you pop them out of the oven, they’re nice and soft on the inside with a crunchy crust on the outside.

Loaded with pumpkin, warm spices, a surprise Nutella filling, and a cinnamon-y pecan streusel topping, these little muffin cups are bursting with cozy fall flavors in every bite.

Pumpkin Streusel Nutella French Toast Cups make the perfect breakfast for special weekends.

 With a drizzle of maple syrup, it will be hard to resist only grabbing one of these adorable cuties.

Print
Pumpkin Nutella French Toast Muffin Cups
Prep Time
30 mins
Cook Time
25 mins
Resting Time
3 hrs
Total Time
3 hrs 55 mins
 
French Toast loaded with pumpkin and a surprise Nutella filling baked into muffin cups. Topped with a buttery pecan streusel topping makes these the perfect easy make-ahead fall breakfast.
Course: Breakfast
Cuisine: American
Keyword: brunch recipe ideas, french toast muffin, french toast recipe, muffin with strusel
Servings: 12 muffins
Calories: 230 kcal
Ingredients
  • 1 large loaf of French bread sourdough bread, or challah (day old bread works best), cut into 3/4 inch cubes with the ends discarded
  • 1 cup milk of your choice
  • 4 large eggs
  • 3/4 cup canned or fresh pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Nutella for filling
  • maple syrup for serving
Streusel Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter cold and cubed
  • 1 Tablespoons pecans chopped
Instructions
  1. Whisk together the eggs and milk until combined. Add pumpkin puree, vanilla, granulated sugar, brown sugar, cinnamon, nutmeg and ginger and continue whisking until smooth and well combined. (Alternatively, add to a blender and puree until combined for about 5-10 seconds.
  2. Lightly grease a 12 count muffin pan with cooking spray. Divide half of the bread cubes evenly among muffin wells and press bread cubes down gently.
  3. Slowly pour half of the egg mixture evenly over bread cubes in the muffin pan, pressing them down. Add a spoonful of Nutella to the center of the cups. Top with remaining half of bread cubes over tops of soaked bread, then press down to fit and create a muffin shape. Slowly drizzle the remaining egg mixture over tops.
  4. Cover with plastic wrap and transfer to the fridge to chill for 3 hours or overnight.
  5. Preheat oven to 350 degrees. Remove tray from the fridge.
  6. Meanwhile, prepare the streusel topping. In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Stir in the chopped pecans. Sprinkle evenly over the muffins.

  7. Bake in preheated oven 20-25 minutes until golden and centers are cooked through. Remove from oven and allow to rest in muffins tins several minutes, then run a butter knife around edges of muffins to remove. Serve warm with warm maple syrup.

Recipe Notes

Adapted from Two Peas and Their Pod

Nutrition Facts
Pumpkin Nutella French Toast Muffin Cups
Amount Per Serving (1 muffin)
Calories 230 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 74mg 25%
Sodium 207mg 9%
Potassium 139mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 12g
Protein 7g 14%
Vitamin A 52.5%
Vitamin C 0.8%
Calcium 5.9%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Pumpkin Streusel Nutella French Toast Cups make the perfect breakfast for special weekends!

 

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Comments

  3. Oh my GOODNESS, Kelly! These muffins are seriously unbelievable! Pumpkin french toast is totally my favorite thing so far this fall, but throwing it into muffins AND with nutella?? I think that would call for eating the entire batch. 😉 These look so darn good, girly!

    Reply

  12. I keep canned pumpkin in our pantry too during the year, I love baking with it. I just picked up some nutella too, so these french toast muffin cups sound perfect for breakfast!

    Reply

  21. Happy Labor Day to you too, Kelly! I’m drooling over the crumb on top of those muffins–it’s the BEST part, for sure! Thanks so much for sharing this, I can’t wait for fall!

    Reply

  26. Breakfast is hands down my favorite meal too! I have it for dinner at least twice a week! I am LOVING these muffin cups girlfriend! I mean french toast loaded with pumpkin, stuffed with nutella, topped with pecan struesel IN MUFFIN form? OMG – Genius! SO MUCH YUMMMM! Your photos always make me oh SO hungry and these have me drooling! Pinned! Cheers, girlfriend!

    Reply

  31. I keep pumpkin in my cabinet year-round too. You never know! These french toast cups are so fun and look so good with that Nutella middle and that streusel! Pinned to try. 🙂

    Reply

  35. Oh my!! These look INSANELY good, Kelly!! I love the idea of a pumpkin french toast cup! So festive for the season. Plus the nutella surprise….holy moly, I would be a happy camper sent off to school with one of these!! 😀

    Reply

  36. What a fabulous idea, Kelly! Oh boy, these are dangerous…it would be very hard to stop eating these. Love the flavors of the pumpkin with nutella inside. It’s hard to stop looking at these muffins! : ) haha

    Reply

  38. These little cups look so pop-able Kelly!! I have yet to start baking with pumpkin yet but I’m so excited! I need to make myself some french toast muffin cups!

    Reply

  43. These look amazing! I like to keep pumpkin in our pantry all year round as well. We love to add them to our pancakes in the morning. I can never get tired of having the taste of Fall all year long 🙂 Thank you for sharing!

    Reply

  45. Hi Kelly, breakfast is my favorite meal of the day to and these muffins are perfect. Love all the fall flavor you have packed into these little beauties.

    Reply

  46. You’re not the only one who keeps tinned pumpkin on hand all year round, I do too and often enjoy pumpkin treats out of season 😉 These lovely looking breakfast treats sound and look amazing!

    Reply

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