This season you seriously don’t want to miss out on these pumpkin muffins. Who am I kidding, the entire year you don’t want to miss out on these muffins! Luckily, canned pumpkin is available all year long, and fortunately, it’s one of the few things that still tastes amazing that comes from a can. And of course, pumpkin pie spice is happy to live with your dry ingredients all year round.
Pumpkin French Toast Muffins
These mouthwatering pumpkin spice muffins will likely have you coming back for another…and maybe even another after that other :). Their texture is more like a bread pudding than a cake (no batter!), and their flavor is similar to that sweetly spiced pumpkin pie we all crave. I like using bakery paper liners in a muffin tin. After tearing up the French bread into a large bowl, place half of the torn bread into the muffin cups. In a medium bowl or blender, whisk or blend together the wet ingredients. Pour half of the mixture over the bread crumbs and press down lightly. Then repeat with the remaining bread and egg mixture. Chill the muffins overnight—use an airtight container top for your muffin tin if you have one. When you’re ready to bake, preheat the oven and pull out the refrigerated muffins. Melt butter in the microwave and brush onto muffin tops. Stir together the streusel topping and sprinkle atop the muffins. Bake until tender and bubbling, with a toothpick emerging clean. And when pumpkin streusel muffins are pulled out fresh from the oven, set on a wire rack, and drizzled with warm maple syrup glaze and you take that first bite, amazing things will happen to each and every one of your tastebuds (have I talked you into them yet? You’ve gotta try them :). Enjoy!
