Gluten Free Pumpkin French Toast Muffins Recipe

Sharon L. | What the Fork Food Blog

Gluten Free Pumpkin French Toast Muffins hardly takes any work. Just chill overnight, and you have a beautiful breakfast waiting for you...

Gluten Free Pumpkin French Toast Muffins Photo

Hello! I’m Sharon from What The Fork Food Blog and I’m the new girl around here! Let me start off by saying how excited and thrilled I am to be joining the fabulous Food Fanatic team as a Gluten-Free Fanatic! I’m still a fresh face in the food blog world so I’m a little bit blogger star-struck right now. I’m seriously on the same page as Karly? I’ve been swooning over her recipes for ages! Gah!

Ok enough with the school-girl at a boy-band concert squealing, I’ve got important things to discuss here. And by important, I mean pumpkin French toast muffins. Breakfast is the most important meal of the day, you know. So these muffins are something special. For starters, they’re gluten-free. I know. Gluten-free, eh? Well here’s the thing about gluten-free. It can be downright delicious and these babies are just that. De-li-cious.

Gluten Free Pumpkin French Toast Muffins Picture

But just so you know, this is one of those recipes that is easily either-or. Simply use gluten free bread or gluten-full bread. Everything else in the recipe is naturally gluten free.

This recipe is relatively easy and not nearly as complicated as it sounds. Basically, you make your French toast ‘custard’, cube some bread, toss it together to chill out in your fridge overnight, scoop it into your muffin tin in the morning, bake and eat. It seems like a fancy-schmancy breakfast but it’s really one of those no-muss no-fuss types of recipes.

Gluten Free Pumpkin French Toast Muffins Image

There’s one bowl, the majority of the ‘work’ is done the night before and you’ve got a hot and festive breakfast in the morning that’s fit for company. I say ‘work’ because it’s such an easy throw-together dish it’s hard to call it work. You only need one bowl, a whisk, a spoon, cut your loaf of bread and toss it together.

I call these ‘muffins’ because they’re baked in a muffin tin but they’re really just an overnight French toast. I topped my pumpkin French toast muffins with a maple glaze. Maple seemed like a happier fit than just a regular ol’ glaze. I also finished it off with plenty of maple syrup. There’s just something to be said about fall and maple syrup. To me, they’re synonymous. They go hand-in-hand. Plus, it’s French toast and French toast needs maple syrup, amiright? Make it, eat it, love it and enjoy!

Craving more breakfast options? I’ve got you covered over on What the Fork Food Blog! 

It's #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin!

Disclaimer: This post used to feature a giveaway provided to you by Le Creuset. It is now over. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor's experiences with Le Creuset products.

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Gluten Free Pumpkin French Toast Muffins Recipe

      6 Servings


For the Muffins:
  • 4 Eggs
  • 2 cups Milk, I used 1%
  • 1 cup Pumpkin Puree
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Ground Cinnamon
  • 1 Loaf of Stale Bread, Cubed, about 16 to 18 ounces, gluten free or not
  • 1/2 cup Pure Maple Syrup
For the Glaze:
  • 1 tablespoon Pure Maple Syrup
  • 1/2 cup Powdered Sugar


  1. Whisk together eggs, milk, pumpkin, vanilla, pumpkin pie spice and ground cinnamon. Stir in bread until all the pieces are moist. Refrigerate 8-12 hours.
  2. Pre-heat oven to 350°F and spray a 12 cup muffin tin with non-stick spray.
  3. Remove French toast from the refrigerator and stir in 1/2 cup maple syrup. Evenly distribute the batter in the muffin tin and bake 20-25 minutes or until a tester comes out clean. Let muffins cool a few minutes in the pan before serving.
  4. While the muffins are cooking and cooling, make the glaze. Mix 1 tablespoon maple syrup and 1/2 cup powdered sugar in a bowl and stir until completely combined. Use more syrup for a thinner glaze or less for a thicker consistency.
  5. Drizzle maple glaze over the pumpkin French toast muffins and serve hot or warm with additional maple syrup.


Gluten Free
Gluten Free Baking
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Related Recipes:
Gluten Free Recipes, Gluten Free Baking Recipes, Breakfast Recipes, Brunch Recipes, Fall Recipes, Pumpkin Recipes, Pumpkin Week Recipes
Recipe Yields:
12 muffins
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Sharon L.
Recipe Yields: 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 525 minutes

Nutrition Facts

Serving Size 2 muffins
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 53
Calories 417

% Daily Value*
Total Fat 7g
  Saturated Fat 1g
Sodium 385mg
Total Carbohydrate 80g
  Dietary Fiber 4g
  Sugars 38g
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.

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