Fluffy, buttery French toast made with pumpkin-spiced English muffins, vanilla, cinnamon and nutmeg. An easy, decadent and delicious autumn breakfast!
There’s something wonderful about waking up to a warm, comforting breakfast—especially when it’s simple to prepare. French toast is one of those easy pleasures: English muffins are dipped in a mixture of milk, eggs, brown sugar, vanilla and warming spices, then pan-fried until golden and tender. The result is a fluffy, rich morning treat with cozy fall flavors.
To make this, melt butter in a large nonstick skillet and brown the muffin halves until both sides are deeply golden. I love finishing each plate with a dusting of powdered sugar, a drizzle of pure maple syrup, a dollop of whipped cream and a sprinkle of chopped pecans for crunch. The nooks and crannies of the muffins capture syrup beautifully, making every bite satisfying.
If you haven’t tried making French toast with English muffins, this recipe is a delicious introduction. Pumpkin-spiced muffins bring real seasonal character—soft, fragrant and perfect for soaking up the egg mixture. They crisp on the outside while staying pillowy inside, creating a lovely contrast of textures.
Serve this French toast on a brisk autumn morning with family or friends. Top with whipped cream, nuts, powdered sugar or warm maple syrup depending on how indulgent you want to be. If you try it, let me know how you liked it!
Pumpkin Vanilla English Muffin French Toast
Ingredients
- 4 Tablespoons unsalted butter
- 3 pumpkin-spice English muffins, halved
- 1/2 cup milk
- 2 large eggs
- 1 Tablespoon light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Topping Ideas:
- Pure maple syrup
- Powdered sugar
- Whipped cream
- Chopped pecans or other nuts
Instructions
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Place a large nonstick skillet over medium heat and melt 1 tablespoon of butter.
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In a shallow dish, whisk together milk, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger. Dip each English muffin half into the mixture, coating both sides thoroughly.
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Add the coated muffins to the hot, buttered skillet and cook until golden brown, about 2–3 minutes per side. Add more butter to the pan before flipping if needed. Transfer cooked muffins to a paper towel–lined plate and keep warm while you cook the remaining pieces.
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Serve warm with your choice of toppings.
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Enjoy!
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