On a chilly fall morning, this is an easy and fun breakfast! It’s more like french toast, only baked in a muffin tin….with a heart-warming pumpkin spice flavor.
Just whisk together a simple batter, and then soak cubed bread – lately I’ve been using Dave’s Killer Bread, or Ezekiel sprouted grain bread. Both are high in fiber, non-GMO, nothing artificial, with a very hearty consistency. Divide into muffin tins, and bake!
Most people I serve these to love them warm with a cup of coffee….
1 cup unsweetened coconut milk
1 cup pumpkin puree – canned or homemade
3 tablespoons 100% pure maple syrup
2 teaspoons pumpkin pie spice or cinnamon
1/4 teaspoon kosher salt
10 slices Dave’s Killer Bread® or Ezekiel Bread, cubed or torn
1/3 cup chopped walnuts or sliced almonds
1/2 cup unsweetened coconut
2 tablespoons raw sugar preference – coconut sugar, stevia, etc.
1. Preheat oven to 350º. Coat a muffin tin with nonstick cooking spray.
2. In a medium bowl, whisk eggs thoroughly. Add in next 5 ingredients and whisk well. Gently fold in cubed bread, allowing the bread to slightly soak up the pumpkin mixture. Spoon mixture into muffin tins, evenly dividing it among all tins.
3. Bake for 15 – 20 minutes, until fully cooked throughout. During the last 3 minutes of baking, sprinkle on coconut, walnuts, & raw sugar.
4. Remove and let cool a few minutes. Remove from tins to continue to cool. Enjoy warm!
Prep time: 15 minutes
Total time: 35 minutes
Servings Per Recipe: 12
Serving Size: 1 muffin
Amount Per Serving: Calories 161.8, Total Fat 4.4 g, Saturated Fat 2.0 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 0.0 g, Cholesterol 0.0 mg, Sodium 185.3 mg, Potassium 114.9 mg, Total Carbohydrate 27.3 g, Dietary Fiber 4.4 g, Sugars 9.4 g, Protein 6.7 g