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Pumpkin cinnamon roll muffins with cream cheese glaze showing beautiful cinnamon swirl patterns. Easy 30 minute fall baking recipe with soft pumpkin muffins and cinnamon sugar swirl.

Pumpkin French Toast

Fluffy brioche bread soaked in spiced pumpkin custard and cooked to golden perfection with maple syrup and butter. This cozy pumpkin french toast brings autumn flavors to your breakfast table in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices Thick brioche bread Day old, cut 1 inch thick
  • 0.75 cup Pumpkin puree Pure pumpkin, not pie filling
  • 4 large Large eggs Room temperature
  • 0.5 cup Heavy cream For rich custard
  • 0.5 cup Whole milk Combines with cream
  • 0.33 cup Brown sugar Packed for sweetness
  • 1 teaspoon Vanilla extract Pure extract preferred
  • 1 teaspoon Ground cinnamon Essential fall spice
  • 0.5 teaspoon Ground nutmeg For warm complexity
  • 0.25 teaspoon Ground ginger Fresh warmth
  • 4 tablespoon Butter For cooking and serving
  • 0.25 cup Maple syrup Pure maple syrup
  • 2 tablespoon Powdered sugar For dusting

Equipment

  • 1 Large shallow bowl For custard mixture
  • 1 Whisk For smooth blending
  • 1 Large skillet or griddle For cooking
  • 1 Wide spatula For flipping carefully
  • 1 Measuring cups For accurate proportions
  • 1 Small saucepan For warming syrup
  • 1 Fine mesh sifter For powdered sugar
  • 4 Serving plates For beautiful presentation

Method
 

  1. Preheat oven to 375°F and line muffin tin with paper liners
  2. Whisk flour, baking powder, 1 teaspoon cinnamon, nutmeg, salt in large bowl
  3. Beat pumpkin, granulated sugar, eggs, oil, vanilla until smooth
  4. Mix brown sugar, melted butter, remaining cinnamon in small bowl
  5. Pour wet ingredients into dry, stir just until flour disappears
  6. Drop spoonfuls of cinnamon mixture throughout batter
  7. Gently fold and swirl with knife, don't fully mix
  8. Fill - Divide batter evenly among muffin cups, filling two thirds full
  9. Bake 18 to 22 minutes until toothpick comes out with few moist crumbs
  10. Cool in pan 5 minutes, then transfer to wire rack
  11. Beat cream cheese with powdered sugar until smooth
  12. Drizzle glaze over slightly warm muffins
  13. Lightly dust with cinnamon powder if desired
  14. Serve warm or at room temperature

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.