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Gluten Free Pumpkin French Toast Muffins Photo

Gluten Free Pumpkin French Toast Muffins Recipe

Sharon L.
Gluten Free Pumpkin French Toast Muffins hardly takes any work. Just chill overnight, and you have a beautiful breakfast waiting for you...
3 from 138 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Resting 8 minutes
Total Time 8 hours 45 minutes
Cuisine Gluten Free
Servings 6 2 muffins
Calories 417 kcal

Ingredients
  

  • 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
  • 1 tablespoon Pure Maple Syrup
  • 1/2 cup Powdered Sugar

Instructions
 

  • 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.
  • Pre-heat oven to 350°F and spray a 12 cup muffin tin with non-stick spray.
  • 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.
  • 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.
  • Drizzle maple glaze over the pumpkin French toast muffins and serve hot or warm with additional maple syrup.

Nutrition

Calories: 417kcalCarbohydrates: 80gProtein: 9gFat: 7gSaturated Fat: 1gSodium: 385mgFiber: 4gSugar: 38g
Keyword Breakfasts, Brunches, Fall, Gluten Free, Gluten Free Baking, Pumpkin, Pumpkin Week
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