Pumpkin Orange Cranberry French Toast Muffin Cups are perfect for busy weekday mornings. Prep ahead and pop in the oven the next morning, or bake and reheat as needed throughout the week.
This post is sponsored by AllWhites®
Quick and easy breakfasts that can be prepped ahead are the way to go for busy families. If they’re portable, even better.
Pumpkin Orange Cranberry French Toast Muffin Cups fit the bill. They are easy to make, healthy, and will satisfy your and your kids’ appetites. What I love about these French toast muffin cups is that they’re individually portioned, which makes it easy to grab and go for breakfast.
Ingredients for Pumpkin Orange Cranberry French Toast Muffin Cups
The ingredients in these Pumpkin Orange Cranberry French Toast Muffin Cups complement each other really nicely. Orange zest, dried cranberries, coconut milk, and pumpkin spice have a natural affinity with pumpkin. Orange zest adds a delightful fragrance.
AllWhites® 100% liquid egg whites replace whole eggs to lighten up these French toast muffin cups. I’ve been using AllWhites 100% liquid egg whites in place of whole eggs because they are cholesterol-free, fat-free, and are a low-calorie source of lean protein (each serving contains 5 grams of protein and is only 25 calories). They’re also very convenient to use.
I left the crust on the bread, but you can cut it off if you like (freeze the extras for bread crumbs). Whisk all the wet ingredients together, and then toss the bread cubes and cranberries gently in this mixture. Transfer to a well-oiled non-stick muffin tin.
Baking Pumpkin Orange Cranberry French Toast Two Ways
Pumpkin Orange Cranberry French Toast Muffin Cups can be baked right after mixing all the ingredients together, or you can refrigerate it overnight and bake the next morning. Dried cranberries plump up and the French toast muffin cups take on a more custardy texture if you let it sit overnight.
Pumpkin spiced honey and a sprinkle of toasted pumpkin seeds on top of these pumpkin orange cranberry French toast muffin cups tantalize the taste buds with a little crunch and decadent sweetness.
These individual French toast muffin cups are perfect for busy weekday mornings. Just reheat and you’re ready to go. Each Pumpkin Orange Cranberry French toast muffin cup has 266 calories, 11.7 grams of protein per serving and zero cholesterol! No guilt here.
This recipe can also be baked in an 8″ square baking dish, so you can just slice and serve it.
This serving suggestion would be great for weekend breakfast or brunch. Just like the French toast muffin cups, this can be refrigerated overnight and baked the next morning.
Personally, I like the individual French toast muffin cups. They’re way cuter. What do you think?
AllWhites is giving away one (1) Calphalon 10″ Nonstick Omelet Pan to my readers.
- 1 cup pureed pumpkin
- 1 cup plus 2 tablespoons AllWhites 100% liquid egg whites
- ½ cup coconut milk
- 2 teaspoons orange zest
- 2 teaspoons vanilla
- 1½ teaspoons pumpkin spice mix
- ¼ cup maple syrup
- 6 slices of whole grain bread, cut into cubes
- ¼ cup dried cranberries
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons honey + a few dashes pumpkin spice
- Preheat oven to 350 degrees unless you are preparing this the night before.
- In a large bowl, whisk together pumpkin, egg whites, coconut milk, orange zest, vanilla, pumpkin spice mix and maple syrup. Add bread cubes and dried cranberries.
- Divide French toast mixture among 6
well oiledmuffin cups. Bake 30-35 minutes, until French toast mixture is set.
This is a sponsored conversation written by me on behalf of AllWhites 100% Liquid Egg Whites. The opinions and text are all mine.