Gluten Free Pumpkin French Toast Muffins
Oct 24, 2014 in gluten free, gluten free baking, breakfasts, brunches, fall, pumpkin, pumpkin week, epicurious, pumpkinweek. Read the original on: Food Fanatic
Hello! I’m Sharon from What The Fork Food Blog and I’m the new girl around here! Let me start off by saying how excited and thrilled I am to be joining the fabulous Food Fanatic team as a Gluten-Free Fanatic! I’m still a fresh face in the food blog world so I’m a little bit blogger star-struck right now. I’m seriously on the same page as Karly? I’ve been swooning over her recipes for ages! Gah!
Ok enough with the school-girl at a boy-band concert squealing, I’ve got important things to discuss here. And by important, I mean pumpkin French toast muffins. Breakfast is the most important meal of the day, you know. So these muffins are something special. For starters, they’re gluten-free. I know. Gluten-free, eh? Well here’s the thing about gluten-free. It can be downright delicious and these babies are just that. De-li-cious.
But just so you know, this is one of those recipes that is easily either-or. Simply use gluten free bread or gluten-full bread. Everything else in the recipe is naturally gluten free.
This recipe is relatively easy and not nearly as complicated as it sounds. Basically, you make your French toast ‘custard’, cube some bread, toss it together to chill out in your fridge overnight, scoop it into your muffin tin in the morning, bake and eat. It seems like a fancy-schmancy breakfast but it’s really one of those no-muss no-fuss types of recipes.
There’s one bowl, the majority of the ‘work’ is done the night before and you’ve got a hot and festive breakfast in the morning that’s fit for company. I say ‘work’ because it’s such an easy throw-together dish it’s hard to call it work. You only need one bowl, a whisk, a spoon, cut your loaf of bread and toss it together.
I call these ‘muffins’ because they’re baked in a muffin tin but they’re really just an overnight French toast. I topped my pumpkin French toast muffins with a maple glaze. Maple seemed like a happier fit than just a regular ol’ glaze. I also finished it off with plenty of maple syrup. There’s just something to be said about fall and maple syrup. To me, they’re synonymous. They go hand-in-hand. Plus, it’s French toast and French toast needs maple syrup, amiright? Make it, eat it, love it and enjoy!
Craving more breakfast options? I’ve got you covered over on What the Fork Food Blog!Â
It's #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin, and a chance to win amazing prizes from Le Creuset!
Gluten Free Pumpkin French Toast Muffins Recipe
Ingredients
For the Muffins:- 4 eggs
- 2 cups milk, i used 1%
- 1 cup pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 loaf of stale bread, cubed, about 16 to 18 ounces, gluten free or not
- 1/2 cup pure maple syrup
- 1 tablespoon pure maple syrup
- 1/2 cup powdered sugar
Directions
- Whisk together eggs, milk, pumpkin, vanilla, pumpkin pie spice and ground cinnamon. Stir in bread until all the pieces are moist. Refrigerate 8-12 hours.
- Pre-heat oven to 350°F and spray a 12 cup muffin tin with non-stick spray.
- Remove French toast from the refrigerator and stir in 1/2 cup maple syrup. Evenly distribute the batter in the muffin tin and bake 20-25 minutes or until a tester comes out clean. Let muffins cool a few minutes in the pan before serving.
- While the muffins are cooking and cooling, make the glaze. Mix 1 tablespoon maple syrup and 1/2 cup powdered sugar in a bowl and stir until completely combined. Use more syrup for a thinner glaze or less for a thicker consistency.
- Drizzle maple glaze over the pumpkin French toast muffins and serve hot or warm with additional maple syrup.
Read the original on: Food Fanatic
Food Fanatic, Food Fanatic
We're Food Fanatic - a gathering of the best food bloggers the internet has to offer in one tasty spot. If you love food? We're your people.
Latest Posts
