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pumpkin french toast muffins

Pumpkin Brioche French Toast Muffin Cups

Maggie Michalczyk, RDN
Pumpkin french toast muffin cups made with brioche bread are perfectly portioned french toast cups made in a muffin tin. Fluffy and full of pumpkin and pumpkin spice, they make for the perfect fall brunch!
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 12 muffins


  • 1 loaf brioche bread cubed
  • 1 cup unsweetened non-dairy milk like oat or almond
  • 1/2 cup pumpkin purée
  • 5 large eggs
  • 2 tbsp. maple syrup
  • 2 tsp. pumpkin pie spice
  • 2 tsp. vanilla extract
  • pinch of salt
  • Cinnamon streusel topping
  • 2 tbsp. light brown sugar
  • 2 tbsp. flour
  • 2 tbsp. butter melted
  • 1 tbsp. cinnamon


  • Preheat the oven to 350 degrees F. and grease a muffin tin with cooking spray.
  • Whisk together the eggs, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice and salt.
  • Add the cubed brioche bread and gently mix together so that all the pieces get covered by the mixture.
  • Make the cinnamon streusel topping by combining all of the ingredients in a small bowl. Mix together with a folk until a crumbly texture forms.
  • Use a spoon to portion out the mixture into 12 muffin wells and sprinkle streusel topping on top of each one. Bake for 25-27 minutes until they are set. Store covered in the fridge for up to 3 days for maximum freshness.
Keyword pumpkin french toast cups; pumpkin french toast; pumpkin french toast muffin cups