FRENCH TOAST MUFFINS WITH PUMPKIN
Try something out of the ordinary with our French Toast Muffins with Pumpkin recipe! These French toast muffins combine the best of several sweet worlds.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Mix 1 egg, cream cheese spread, 3/4 cup milk and syrup in large bowl until blended. Add bread; stir until evenly moistened. Refrigerate until ready to use.
- Meanwhile, mix cinnamon and 1 Tbsp. sugar until blended; reserve for later use. Combine flour, pumpkin spice, baking soda, salt and remaining sugar. Whisk remaining egg and milk with pumpkin and oil in medium bowl until blended. Add flour mixture; stir just until moistened. (Batter will be lumpy.)
- Spoon batter into 12 muffin pan cups sprayed with cooking spray; top with bread mixture. Sprinkle with reserved cinnamon sugar.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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- To a blender add, milk, eggs, pumpkin puree, vanilla, 2 Tbsp granulated sugar, 2 Tbsp brown sugar, 1 tsp cinnamon, the nutmeg and ginger and puree until well blended, about 5 - 10 seconds.
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- Stir in bread pieces until covered. Refrigerate for a minimum of 30 minutes to an hour (up to overnight) to allow the bread to absorb the liquid.
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