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Pumpkin Orange Cranberry French Toast Muffin Cups Recipe

September 21, 2016 by Jeanette 28 Comments

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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.

Pumpkin Orange Cranberry French Toast Muffin Cups - these portable French toast cups are perfect for busy weekday mornings! 277 calories, 11.7 grams protein and zero cholesterol each ~ https://jeanetteshealthyliving.com

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.

Pumpkin Orange Cranberry French Toast Muffin Cups - these portable French toast cups are perfect for busy weekday mornings! 277 calories, 11.7 grams protein and zero cholesterol each ~ https://jeanetteshealthyliving.com

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.
Pumpkin Orange Cranberry French Toast Muffin Cups - these portable French toast cups are perfect for busy weekday mornings! 277 calories, 11.7 grams protein and zero cholesterol each ~ https://jeanetteshealthyliving.com

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 Orange Cranberry French Toast Muffin Cups - these portable French toast cups are perfect for busy weekday mornings! 277 calories, 11.7 grams protein and zero cholesterol each ~ https://jeanetteshealthyliving.com

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.

Pumpkin Orange Cranberry French Toast Muffin Cups - these portable French toast cups are perfect for busy weekday mornings! 277 calories, 11.7 grams protein and zero cholesterol each ~ https://jeanetteshealthyliving.com

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.

Pumpkin Orange Cranberry French Toast Muffin Cups - these portable French toast cups are perfect for busy weekday mornings! 277 calories, 11.7 grams protein and zero cholesterol each ~ https://jeanetteshealthyliving.com

This recipe can also be baked in an 8″ square baking dish, so you can just slice and serve it.

Healthy Pumpkin Orange French Toast Casserole - this lightened up French toast casserole is perfect for weekend breakfasts or brunches. It can also be reheated for busy weekday mornings ~ https://jeanetteshealthyliving.com

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.

Pumpkin Orange Cranberry French Toast Casserole - this lightened up French toast casserole is perfect for weekend breakfasts or brunches. It can also be reheated for busy weekday mornings ~ https://jeanetteshealthyliving.com

Personally, I like the individual French toast muffin cups. They’re way cuter. What do you think?

Check out AllWhites on Facebook, Twitter, Pinterest and Instagram for more recipe inspiration using liquid egg whites.

Pumpkin Orange Cranberry French Toast Muffin Cups - these portable French toast cups are perfect for busy weekday mornings! 277 calories, 11.7 grams protein and zero cholesterol each ~ https://jeanetteshealthyliving.com
Print

Pumpkin Orange French Toast Muffin Cups

These French toast muffin cups can be prepared the night before and baked the next morning, or baked ahead of time and reheated throughout the week. You can also bake this in an 8" square baking dish for 45-50 minutes.
Course Breakfast/Brunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 244 kcal
Author Jeanette

Ingredients

  • 1 cup pureed pumpkin
  • 1 cup plus 2 tablespoons AllWhites 100% liquid egg whites
  • 1/2 cup coconut milk
  • 2 teaspoons orange zest
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons pumpkin spice mix
  • 1/4 cup maple syrup
  • 6 slices of whole grain bread cut into cubes
  • 1/4 cup dried cranberries

For serving

  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons honey + a few dashes pumpkin spice

Instructions

  1. Preheat oven to 350 degrees unless you are preparing this the night before.
  2. 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.
  3. Divide French toast mixture among 6 well oiled muffin cups. Bake 30-35 minutes, until French toast mixture is set.

Recipe Notes

If you're gluten-free, use whole grain gluten-free bread.

Nutrition Facts
Pumpkin Orange French Toast Muffin Cups
Amount Per Serving
Calories 244 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 225mg10%
Potassium 233mg7%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 20g22%
Protein 8g16%
Vitamin A 6680IU134%
Vitamin C 2.8mg3%
Calcium 71mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

This is a sponsored conversation written by me on behalf of AllWhites 100% Liquid Egg Whites. The opinions and text are all mine.

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Filed Under: Breakfast, Clean Eating, dairy-free, Thanksgiving, vegetarian Tagged With: AllWhite Egg Whites, breakfast, brunch, French toast casserole, French toast muffin cups, overnight French toast, pumpkin, sponsored post

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Comments

  1. Cheryl says

    September 21, 2016 at 6:43 am

    I haven’t used egg whites in place of whole eggs for breakfast.

    Reply
  2. rob says

    September 21, 2016 at 9:25 am

    Nope, whole egger here….

    Reply
  3. Angie@Angie's Recipes says

    September 21, 2016 at 10:53 am

    This is such a great idea of using some leftover sandwich slices!

    Reply
  4. Sj Dc says

    September 21, 2016 at 11:16 am

    not for breakfast…but for dinner, almost always

    Reply
  5. Lauren says

    September 21, 2016 at 12:46 pm

    Yum! What a great idea, I love the personal muffin cup idea. I’ll be trying these this fall!

    Reply
  6. Judith says

    September 21, 2016 at 3:25 pm

    i love egg whites in my oatmeal

    Reply
  7. Bianca T says

    September 21, 2016 at 3:41 pm

    i love using the whole egg, but adding a couple of egg whites when i need a boost of protein!

    Reply
  8. Katie says

    September 21, 2016 at 8:34 pm

    I add egg whites to my oatmeal for an extra protein boost!

    Reply
  9. Gem (Breakfast and salads) says

    September 21, 2016 at 10:19 pm

    Pumpkin everything!! Love this easy recipe!

    Reply
  10. Lauren Harris-Pincus says

    September 21, 2016 at 11:09 pm

    I’ve been experimenting with french toast in a mug all week using egg whites, this sounds fantastic!

    Reply
  11. carol clark says

    September 22, 2016 at 3:02 am

    yes mam i sure do less fattening

    Reply
  12. Heather says

    September 22, 2016 at 10:39 am

    Absolutely! We love the yolks, but sometimes we’re down for whipped egg white waffles or pancakes for the extra fluffiness. And there’s never a bad day for French toast… Thanks, and cheers!

    Reply
  13. Starla says

    September 22, 2016 at 1:34 pm

    Those look so delicious and perfect for this time of the year! I have used egg whites before and I LOVE them. Lately I have been making an oatmeal concoction and it turns out great every time!

    Reply
  14. Tyneisha says

    September 22, 2016 at 7:24 pm

    I’ve never specifically used egg whites instead of whole eggs but I may try it!

    Reply
  15. gillian says

    September 23, 2016 at 12:35 am

    I love the individual ones, and gosh what a handy thing to have them ready to pop into the oven in the morning.

    Reply
  16. Kristen D says

    September 23, 2016 at 11:09 am

    I tend to mix egg whites with whole eggs!

    Reply
  17. Sandy H says

    September 23, 2016 at 12:35 pm

    I use a combination of whole eggs and egg whites, cuts down on some of the fat. Doing this diet change in baby steps.

    Reply
  18. Edye says

    September 24, 2016 at 5:27 pm

    Yes, I love egg whites with lots of pepper. So yummy!

    Reply
  19. Annamarie V says

    September 25, 2016 at 1:25 am

    Yes I use egg whites all the time for breakfast, I usually add some spinach to them and some salt free seasoning.

    Reply
  20. Tina W says

    September 25, 2016 at 7:53 am

    I have tried the egg whites product in the past, they are just as good as the ‘real’ thing.

    Reply
  21. Keri Justice says

    September 25, 2016 at 5:21 pm

    Yes I have subbed egg whites in recipes before.

    Reply
  22. Jeffrey says

    September 25, 2016 at 6:35 pm

    We use whites all the time for omelets, French toast, waffles and pancakes.

    Reply
  23. Steve Weber says

    September 26, 2016 at 8:31 pm

    Yes, we eat normal egg white scrambles instead of regular eggs.

    Reply
  24. Stephanie Phelps says

    September 26, 2016 at 9:19 pm

    Yes I use them to make my scrambled eggs with mushrooms and onions so good

    Reply
  25. Ellie Wright says

    September 26, 2016 at 9:21 pm

    I have not used egg whites in place of whole eggs before.

    Reply
  26. Ally says

    September 26, 2016 at 9:22 pm

    I have! I try to limit my yolks where I can 🙂

    Reply
  27. Sharon says

    October 9, 2016 at 6:56 pm

    This recipe looks delicious. I will have to try AllWhites!

    Reply
    • Jeanette says

      October 9, 2016 at 10:27 pm

      Thank you Sharon!

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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