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As the leaves turn vibrant shades of orange and gold and the air becomes crisp with the promise of autumn, there’s an undeniable shift in culinary trends. Pumpkin-flavored recipes become a staple in many kitchens, evoking warmth and nostalgia. From lattes to pies, the versatile pumpkin finds its way into a myriad of dishes, but this season, we’re taking a delightful detour with Mini Pumpkin French Toast Muffins. This innovative twist on traditional French toast not only captures the beloved flavors of fall but also offers a convenient and fun way to enjoy breakfast or a snack.

Mini Pumpkin French Toast Muffins

Celebrate the flavors of fall with Mini Pumpkin French Toast Muffins, a delicious blend of pumpkin and spices, perfect for breakfast or a cozy snack. These bite-sized treats are easy to make and can be customized with your favorite add-ins like nuts or chocolate chips. Enjoy the rich flavors and nutritional benefits of pumpkin while creating a warm, inviting atmosphere in your kitchen. Get ready to impress friends and family with this seasonal delight that embodies all the joys of autumn!
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Ingredients
  

1 cup pumpkin puree

2 large eggs

1/2 cup milk (dairy or non-dairy)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

4 slices of day-old bread (white or whole grain), cut into bite-sized cubes

1/4 cup chopped pecans or walnuts (optional)

1/4 cup raisins or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a mini muffin tin with cooking spray or butter.

    In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, vanilla extract, pumpkin pie spice, and salt until well combined.

      Gently fold in the cubed bread, ensuring each piece is coated in the pumpkin mixture. If using, stir in the chopped nuts and raisins or chocolate chips.

        Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid.

          Spoon the mixture into the prepared mini muffin tin, filling each cup about 3/4 full.

            Bake in the preheated oven for 18-20 minutes, or until the muffins are set and slightly golden on top.

              Remove from the oven and let them cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

                Enjoy warm or at room temperature, optionally drizzled with extra maple syrup or topped with whipped cream!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 24 mini muffins