Pumpkin French Toast Muffins with Cinnamon Streusel Topping
Ingredients
- 1 (16 oz) loaf 2-day old Italian or French bread, trimmed of ends and cut into 3/4-inch cubes
- 1 2/3 cup milk (I used 1%)
- 7 large eggs
- 3/4 cup canned or fresh pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp granulated sugar
- 2 Tbsp packed light-brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Maple syrup, for serving
Streusel topping
- 1/2 cup all-purpose flour
- 1/4 cup cold butter (preferably salted), diced into cubes
- 2 Tbsp granulated sugar
- 2 Tbsp packed light-brown sugar
- 1/4 tsp ground cinnamon
See full instructions :
www.cookingclassy.com
Pumpkin Doughnuts
Ingredients
- 1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
- 1 3/4 tsp baking powder
- 1 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 1/2 cup canola oil
- 3 large eggs
- 1 1/2 cups canned pumpkin puree
- 1 tsp vanilla extract
Coating
- 1/3 cup granulated sugar
- 1 1/4 tsp ground cinnamon
