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.
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.
With a drizzle of maple syrup, it will be hard to resist only grabbing one of these adorable cuties.
- 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
- 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
- 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.
- 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.
- 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.
- Cover with plastic wrap and transfer to the fridge to chill for 3 hours or overnight.
- Preheat oven to 350 degrees. Remove tray from the fridge.
- 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.
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.
Adapted from Two Peas and Their Pod
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