These Protein-Packed PUMPKIN FRENCH TOAST MUFFINS are the perfect way to celebrate FALL FLAVORS! 🎃 These muffins have just 6 simple ingredients and 10 grams of protein each! You’ll definitely want to TRY THESE, especially if you are a pumpkin spice lover!
10 mins prep + 30 mins baking • Servings: 12 muffins Print Recipe
Ingredients
12 slices sprouted whole grain bread
6 eggs
1 cup plain 2% Greek yogurt
3/4 cup canned pumpkin
6 tablespoons maple syrup
1 heaping tablespoon pumpkin pie spice
Directions
- Pre-heat oven to 350 degrees F
- Cut bread into 1” cubes, set aside.
- In a large bowl, whisk eggs and then mix in yogurt, pumpkin, maple syrup, and pumpkin pie spice.
- Lightly stir/fold bread and evenly spoon mixture into 12 muffin tins.
- Bake 30 minutes, until golden. Let cool for 15 minutes & enjoy!
- Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge up to 7 days, or freeze for up to 3 months.
- PS: I think they are best eaten a little warm from the oven or microwave.
Nutritional Facts for PUMPKIN FRENCH TOAST MUFFINS
1 muffin
12 muffins
Daily Value %*
8%
5%
5%
31%
5%
8%
16%
20%
40%
4%
9%
4%
* Daily Value % based on a 2000 calorie diet.
Diane Prentiss says
Does it have to be sprouted whole grain?Heard you on WGN today. Can’t wait to try these.
DJ Blatner, RDN says
Hi Diane! Definitely aim for whole grain bread for added fiber & nutrition, but it doesn’t have to be “sprouted.” The “sprouted” version usually has more absorbable protein/vitamins/minerals and is easier to digest for many people. Brands like Food for Life (usually in the frozen section because it has no preservatives) is what I use. ENJOY these wholesome, delish & easy muffins!
Amy says
Could a gluten free bread be substituted?
DJ Blatner, RDN says
You can use your favorite bread. I choose sprouted whole grain for the extra boost of nutritional value like 5g protein & 3g fiber per slice.
Rosie says
Thank you for this recipe! I crave and LOVE bread so much. I appreciate how you created something like this that can provide comfort, a connection to the season, AND protein. I’m going to see if I can substitute something else for the yogurt since I’m lactose intolerant, but I’m excited to try them.
DJ Blatner, RDN says
They are the best muffins!
Greek yogurt is naturally much lower in lactose than most other dairy products.
But if it still disagrees with you, you can buy LACTOSE-FREE Greek yogurt like THIS, LACTOSE-FREE ultra-filtered milk yogurt like THIS, or LACTOSE-FREE organic traditional yogurt like THIS (although it doesn’t have quite as much protein as the other options).
xx
DJB
Alli says
Hi Dawn! I’m making this recipe for the 1st time tonite & really looking forward to enjoying it. Just one question…the recipe calls for 12 pieces of bread. Does that mean 12 slices? That’s what I used so I hope I got that correct, lol. Thanks for sharing this recipe 😉
DJ Blatner, RDN says
Enjoy the muffins! So glad you are making htem. YUM! Yes, 12 slices of sprouted whole grain bread.
Laura says
Dawn, can egg whites be used instead of whole eggs? And if so, would I use the equivalent of 6 egg whites and need to use another fat in place of the yolks?
DJ Blatner, RDN says
I LOVE WHOLE EGGS. The yolk is the most nutrient-packed part of an egg, so consider using the whole eggs since each muffin will only be 1/2 of an egg. If you must remove the yolk, 1 whole egg = 2 egg whites or 1/4 cup of the carton of liquid egg whites.
Barb says
Hi! These muffins look so good, thanks for sharing the recipe with us! Bread sizes vary widely. Do you have an ounce/slice equivalent?
DJ Blatner, RDN says
Hey there! I use Food for Life bread: 1 slice (34g) = 80 calories + 3g fiber + 5g protein. Ingredients: Organic Sprouted Wheat, Filtered Water, Organic Sprouted Barley, Organic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Yeast, Organic Wheat Gluten, Sea Salt.