These Pumpkin French Toast Cups with Cinnamon Streusel are packed with cozy fall flavors and make the perfect weekend breakfast. Prepared the night before and made in a muffin tin, you can have this easy, lightened up dish ready to be devoured in no time!
Organizing, setting goals, and planning…those are a few things that I would say I’m pretty good at in life.
I love organizing rooms, shelves, drawers, and just about everything else. My walk-in closet is organized by type of clothing, then color, and then thickness of clothes (shirts, sweaters, etc). My shoes (all 80+ of them) are organized by type, too. And my kitchen? It’s set up by type of dish. Maybe I’m just a bit…over-organized, to put it nicely? Oh well…just the way I like it!
And setting goals? That’s another thing that I love, too. For the smallest task to the biggest goal, once I have my mind set on it, I usually accomplish it. And planning. Where would I be without planning? From planning out my editorial calendar for blogging, to planning dinners, coffee dates, and writing in my planner religiously, I love it all.
But, one thing I’m not good at is decorating. Not holiday decorating (although maybe I could use some work on that, too), but interior decorating.
You may remember that the hubster and I moved into our new house at the end of May. While we’ve done a bunch of little projects around the house, we have yet to repaint and decorate. You see, I’m very indecisive and not the best when it comes to that stuff!
I don’t have a problem with picking out paint colors, but the rest of it…well, let’s just say that I want to hire an interior decorator to make my house all beautiful. You know, those modern-type, but slightly rustic, country-ish type rooms, if that even makes sense. I have half a picture in my mind, but that’s about it. See how I’m bad at this stuff?
So, while I will get around to repainting our entry room, hallways, family room (and just about every other room…hopefully in the next few months!), I’m taking it slow when it comes to the finishing touches, such as picture frames, light fixtures, and all that. If you have any tips, send them my way, please!
But, another thing that I’m fairly good at is whipping up some delicious pumpkin recipes. After all, with a name like Pumpkin ‘N Spice, I have to live up to it, right? Side note…if you want to know how my blog name came about, check back here (hint: it’s not because I love pumpkin, which I do!).
These Pumpkin French Toast Cups with Cinnamon Streusel are packed with cozy fall flavors and make the perfect weekend breakfast. Prepared the night before and made in a muffin tin, you can have this easy, lightened up dish ready to be devoured in no time!
If you’ve been hanging around here long enough, then you may remember these Cinnamon French Toast Cups from two years ago. They’re one of my most popular breakfast recipes, and for good reason! Since it’s been a while since I’ve made french toast cups, it was time I broke out the pumpkin and had some fun.
Skip heating the griddle, dunking slices of bread into an egg mixture, and using your knife and fork. These Pumpkin French Toast Cups are simple to make and even better to eat. Filled with sweet pumpkin, SPLENDA® Naturals Stevia Sweetener, and spices, everyone will love eating these “muffins” when slathered with some warm, maple syrup.
After using SPLENDA® Naturals Stevia Sweetener in this Pumpkin Pie Baked Oatmeal, I couldn’t wait to use it in another recipe. It’s a delicious, no-calorie sweetener, made with stevia extract. There are no added colors or flavors, no preservatives, and only non-GMO ingredients. After all, that’s what SPLENDA® Brand is all about!
Like most of my recipes, these Pumpkin French Toast Cups with Cinnamon Streusel are a breeze to whip up! It also is a great make-ahead breakfast for the holidays, too. And it’s lightened up a bit!
Simply slice a loaf of french bread into cubes and pile into a 12 count muffin tin. Pour the pumpkin egg mixture over the bread cubes and pop it into the fridge. When the bread has soaked up the egg mixture, it’s time let the oven work its magic. Easy, peasy, right?
Crispy on the outside, and tender on the inside, these Pumpkin French Toast Cups with Cinnamon Streusel capture the flavors of fall. And that cinnamon streusel on top? Mmm mmm good! And in muffin form, your favorite breakfast quickly become an easy, hand-held treat! Drizzle some maple syrup on top and these cups will quickly become your new favorite breakfast!
Pumpkin French Toast Cups with Cinnamon Streusel
Ingredients
- 1 loaf French bread cute into cubes (about 3/4 inches wide)
- 2 cups milk any kind
- 6 eggs
- ¾ cup pure pumpkin
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 packets SPLENDA® Naturals Stevia Sweetener or about 2 tablespoons of white sugar
- 3 tablespoons packed light brown sugar
Cinnamon Streusel
- ¼ cup packed light brown sugar
- 1 tablespoon SPLENDA® Naturals Stevia Sweetener or white sugar about 2 packets
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
- ¼ cup plus 2 tablespoons all-purpose flour
Instructions
- Lightly grease a 12-count muffin tin with non-stick cooking spray.
- Add bread cubes to each muffin tin, filling to the top (bread will shrink down once wet ingredients are added). Set aside.
- In a medium bowl, whisk the milk, eggs, pumpkin, vanilla extract, SPLENDA® Naturals Stevia Sweetener, and brown sugar.
- Pour egg mixture over each muffin tin. Lightly press down with a spoon to ensure that each piece of bread is saturated, if necessary. Set aside.
- To make the streusel, in a small bowl, combine the brown sugar, SPLENDA® Naturals Stevia Sweetener, cinnamon, melted butter, and flour. Sprinkle evenly over tops of each muffin tin.
- Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
- When ready to bake, preheat oven to 375F. Bake for 18-22 minutes, or until tops are golden brown and middle is soft (but not gooey).
- Let cool in pan for 10 minute, then remove to a wire wrack. Serve with maple syrup, if desired.
annie@ciaochowbambina says 
Gayle says 