Pumpkin French Toast Muffins with a maple syrup glaze are an easy, no-flipping required version of french toast. Make the batch up at night, bake in the morning and you have a hot and tasty fall breakfast!
Before I get to these Overnight Pumpkin French Toast Muffins, lets talk about some big news, shall we? I have recently joined Food Fanatic as their gluten-free fanatic and this recipe was my very first post. I’m so excited about this opportunity! Food Fanatic has such an awesome team of bloggers and I feel like the kid sitting at the adult table.
Since I’m the new girl there, I wanted to start out with something epic because everyone loves a little something epic in their lives. And these overnight pumpkin french toast muffins are just that. They. Are. Epic. They’re so delicious, hearty and satisfying. They’re eggy and dense and are almost like a breakfast bread pudding. They’ve got a wonderful pumpkin flavor and they’re just oozing with sweet, pure maple syrup.
They’re also easy. How can something that sounds so difficult be easy? Well, everything is mixed up ahead the night before. Basically, you cut up your bread and toss it in a bowl with the liquid and let it hang out in the fridge. The next morning, mix in some maple syrup, scoop into your muffin tin, bake and serve. It’s so much faster and easier than standing at the stove flipping slice after slice of traditional french toast. Enjoy!
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