Mornings can be chaotic this time of year, whether you’re getting kids to daycare, preschool, or just trying to make it through breakfast without everything ending up on the floor. These Pumpkin Spice French Toast Muffins are our family’s go-to fall recipe! Easy to prep, full of warm fall spices, and perfect for busy mornings. BONUS: they have an added boost of iron!
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As a dietitian and mom to two littles, I love recipes that are fun, seasonal, but still easy-to-make and great for batch prepping. These muffins are soft and so yummy. But what makes them extra special is they have an added boost of iron from the fortified infant oat cereal. I love adding this into baking for an iron boost, and the Vitamin C from the pumpkin helps with absorption of iron. If you’re looking for more information on iron for kids, I have a Guide on Iron for parents here. I hope you enjoy this recipe!
– Ali
And if you are looking for a different flavour, you can check out my Apple Cinnamon French Toast Muffins. Or if you’re wanting some other fun fall recipes, you will love these Pumpkin Oat Mini Muffins!
Why You’ll Love These Pumpkin Spice French Toast Muffins
- Great texture for toddlers or baby-led weaning
- Seasonal flavours – pumpkin + cinnamon + nutmeg = all the fall flavours!
- Balanced breakfast option – great balance of protein and fibrous carbohydrates, as well as key nutrients like iron and choline
- Meal-prep friendly – make them at the beginning of the week and have on hand for easy breakfasts or lunchbox item!
Jump to:
Ingredients
Here is what you will need to make these Pumpkin Spice French Toast Muffins
- Bread – Brioche bread works best but I also like to make these with whole grain bread for an added fibre boost
- Eggs – help bind the muffins together and provide protein and choline
- Milk – any milk works, or you can use a dairy-free alternative like soy or almond milk
- Vanilla
- Maple syrup – optional but adds a little extra sweetness
- Pumpkin puree – the star of this recipe!
- Cinnamon
- Pumpkin pie spice blend – essential for that fall flavour
- Iron-fortified infant oat cereal – I love incorporating this into baking for an added iron boost!
See recipe card for quantities.
How To Make Pumpkin Spice French Toast Muffins
For full instructions, skip down to the recipe card!
Add the eggs, milk, vanilla, pumpkin, and optional maple syrup to a large bowl. Whisk together to combine.
Add the cinnamon, pumpkin pie spice, and iron fortified oat cereal and stir to combine.
Add the cubed bread into the bowl and stir until all the bread is coated with the egg mixture.
Scoop out the soaked bread mixture into a lined or greased muffin pan. Bake in the oven at 350 degrees F for 25-30 minutes.
Hint: After scooping the batter into the muffin pan, press them down slightly. This helps them hold together better.
Substitutions
- Milk – Any milk works great here – whole dairy, almond, soy, oat etc. We like to use whole milk for extra fat and protein.
- Pumpkin pie spice blend – if you don’t have any pumpkin pie spice on hand, you can use a combination of cinnamon, nutmeg, and cloves
Variations
- Apple – We love adding some diced or grated apple into these
- Chocolate chips – A few chocolate chips are always a fun addition
- Protein boost – Serve these with a scoop of Greek yogurt on top
Equipment
- Large bowl
- Muffin pan
Storage
Store these in an airtight container in the fridge for 3 days or in the freezer for up to a month. Reheat in the microwave or oven when ready to eat!
Toddler Lunchbox Tip!
These French Toast Muffins are such a great option to add into your child’s lunchbox. They can be a fun “breakfast for lunch” style lunchbox, or for a snack. They can be enjoyed cold, or you can warm them up in the morning and put them in a thermos to keep them warm until lunch.
And if you’re looking for more lunchbox ideas, check out my Ultimate List of Toddler Lunch Ideas!
FAQ
That’s ok. You can just omit it completely or add a couple of tablespoons of ground flax if you like.
Yes! This is such a great recipe to make ahead of time and store in the fridge or freezer for when you need them.
Absolutely! Just omit the maple syrup.
To round these out for kids, serve them some Greek yogurt and a side of fruit or veggies.
Yes, absolutely. Just ensure you’ve cooled them completely, then place in a single layer in an airtight bag or container and they freeze great for 1-2 months.
Recipe
Pumpkin Spice French Toast Muffins
Equipment
- 1 muffin pan
Ingredients
- 4 eggs eggs
- ¾ cup milk
- ¾ cup pumpkin puree
- 2 tsps vanilla
- 2 tbsps maple syrup optional
- ½ cup iron fortified oat cereal
- ½ teaspoon cinnamon
- 1½ teaspoon pumpkin pie spice
- 5 slices bread brioche or whole wheat
Instructions
- Preheat your oven to 350 ℉. Line a muffin pan with liners or grease with butter or oil.
- In a large bowl, add the eggs and whisk together. Add the milk, vanilla, optional maple syrup, and pumpkin puree and whisk together.
- Add the spices and the fortified infant oat cereal. Stir to combine.
- Cut the bread up into cubes and add to the bowl. Gentle mix the bread in until well coated.
- Scoop the mixture into the muffin pan. Bake in the oven for 25-30 minutes until the tops are golden and the centres are set.
- Let them cool for a few minute in the pan before serving.
Notes
Nutrition
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