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As the crispness of autumn settles in, nothing embodies the season quite like the delightful aroma of Pumpkin Spice French Toast Breakfast Cups. This recipe combines the comforting flavors of pumpkin and warm spices, transforming a classic breakfast dish into an irresistible seasonal treat. Perfect for cozy weekends, festive brunch gatherings, or even as a sweet treat after dinner, these breakfast cups are versatile enough to be enjoyed any time of day.

Pumpkin French Toast Breakfast Cups

Embrace the warmth of autumn with these irresistible Pumpkin Spice French Toast Breakfast Cups. Perfectly combining the rich flavors of pumpkin puree and warm spices, this delightful recipe transforms a classic breakfast into a charming seasonal treat. Ideal for cozy weekends or festive gatherings, these individual cups offer a unique presentation and comforting taste. Enjoy the perfect blend of textures and flavors, and make these breakfast cups a staple in your fall repertoire.
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Ingredients
  

4 cups of cubed day-old brioche bread

1 cup canned pumpkin puree

4 large eggs

1 cup milk (or a plant-based milk alternative)

1/4 cup brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Pinch of salt

Cooking spray or melted butter (for greasing the muffin tin)

Optional toppings: maple syrup, powdered sugar, whipped cream, and chopped pecans or walnuts

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Meanwhile, take a standard muffin tin and thoroughly grease each cup with cooking spray or melted butter to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Continue whisking until the mixture is smooth and creamy, ensuring all ingredients are well combined.

      Combine Bread and Egg Mixture: Carefully add the cubed brioche bread into the bowl containing the egg mixture. Gently stir to coat the bread evenly in the mixture, ensuring all pieces are submerged. Allow the bread to soak for 5-10 minutes, stirring occasionally to promote even absorption.

        Fill the Muffin Tin: Once the bread has soaked, evenly distribute the mixture into the prepared muffin cups. Lightly press down on the mixture to compact it slightly, making sure each cup is filled but not overflowing.

          Bake the Cups: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The breakfast cups should turn a delightful golden brown on top and feel firm when touched.

            Cool and Release: After baking, remove the muffin tin from the oven and let the cups cool for about 5 minutes. Once cooled, use a butter knife to gently slide around the edges of each cup to release them from the tin.

              Add Toppings and Serve: Serve the breakfast cups warm, drizzling with maple syrup, dusting with powdered sugar, topping with whipped cream, or sprinkling with chopped nuts for an extra crunch and delicious touch.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings