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+ servings

Pumpkin Nutella French Toast Muffin Cups

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
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 3 hours
Total Time 3 hours 55 minutes
Servings 12 muffins
Calories 230 kcal


  • 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


  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*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 74mg25%
Sodium 207mg9%
Potassium 139mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 12g13%
Protein 7g14%
Vitamin A 2625IU53%
Vitamin C 0.7mg1%
Calcium 59mg6%
Iron 2mg11%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.