The Pumpkin French Toast Recipe You Never Knew You Needed – Fidgey Ray Boutique

Sweet, Perfectly Spiced And Topped With A Swirl Of Homemade Whipped Pumpkin Butter – This Pumpkin French Toast Is The Perfect Fall Breakfast Recipe.

*Recipe originally posted at Life Made Simple (check it out here).

Pumpkin French Toast with Whipped Pumpkin Butter


Back in high school and college I’d be totally content eating a bowl of cereal for breakfast every morning, but that’s changed.

Gimme eggs, bacon, potatoes, waffles, pancakes or french toast- I want ’em all! Just kidding, or am I? 😉

 Big breakfasts aren’t very practical in our home, at least on a day-to-day basis. Mornings are hectic so we stick with scrambled eggs and re-heated pancakes from our freezer stash. Weekends though, they’re the best! We kind of go nuts. I like to whip up all sorts of yummy things, like this pumpkin french toast. It’s definitely a new favorite. It only requires a few ingredients and just 5 minutes to prep. ⏰ So easy!!

Pumpkin French Toast with Whipped Pumpkin Butter

Whipped Pumpkin Butter in a jar

Pumpkin French Toast recipe with Whipped Pumpkin Butter

Spice up your fall mornings with this pumpkin french toast! It’s easy, flavorful and can be doubled to serve a crowd. I can’t wait to make this again for the holidays, it’s going to be perfect for our family gatherings.




Pumpkin French Toast Recipe

Sweet, perfectly spiced and topped with a swirl of homemade whipped pumpkin butter - this Pumpkin French Toast is the perfect fall breakfast recipe.
Course: Breakfast
Cuisine: American
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Servings: 12 pieces
Calories: 261kcal


  • 4 eggs
  • 2/3 cup milk - (whole, low-fat or skim)
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 12 slices Texas toast - OR french bread, OR challah, OR croissant halves
  • 1/2 cup salted or unsalted butter - ( 1 stick), room temperature
  • 1/3 cup pumpkin puree
  • 3 tbsp maple syrup - or honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice


  • Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  • In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  • Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
  • To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.


-I've made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and french toast, and honey when using it on rolls. Feel free to use whichever you prefer!-If you like your french toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.


Serving: 12g | Calories: 261kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 239mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2985IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 7mg


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