Gluten-free Pumpkin French Toast Muffins
Updated Aug. 26th, 2025 | Read Time: 1 Minute
If cozy fall mornings could be baked into a handheld treat, it would be these gluten-free pumpkin French toast muffins. Indulge in this decadent breakfast that’s loaded with nutrient-dense ingredients like pumpkin, flax, walnuts, and molasses. Think warm pumpkin spice, fluffy bread pudding, and that irresistible French toast twist. This gluten-free recipe is great for those with sensitives and won’t upset your blood sugar levels. One serving has 11.5 grams of protein and 8.5 grams of fibre; brunch never felt so healthy!
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
Ingredients:
| topping | ||
|---|---|---|
| ½ cup quinoa flakes | 2 tablespoons maple syrup | 1 teaspoon cinnamon |
| 1/3 cup roasted maple shelled flax (omega crunch) or crushed flax seeds | 3 tablespoon coconut oil, melted |
| toast | ||
|---|---|---|
| 3 cups gluten free bread, cubed | 2 tablespoon almond milk | ½ teaspoon vanilla |
| 2 eggs | 2 tablespoon maple syrup | ¼ teaspoon ginger |
| 2 tablespoon salba seeds | 2 tablespoon molasses | ¼ cup walnuts, crushed |
| 3 tablespoon pumpkin puree | 1 tablespoon cinnamon | a pinch of nutmeg |
Directions
Preheat oven to 350F + grease a muffin tin with coconut oil
- Mix all of your topping ingredients into a small bowl. Set aside
- In a large bowl, whisk together all of your French toast ingredients – adding in the bread last. Toss until evenly coated.
- Take your muffin tin, and evenly dish out the topping into the bottom of each muffin spot. Press the mixture down with your hands to ensure its compact.
- One by one drop the coated bread cubes into the tins until each one is full – allowing some of the batter to drip out of the bread as you lift it out of the bowl and over to its new resting spot.
- Cover muffin tin with foil, and place in the oven to bake for 30-35 minutes.
- Remove the foil, and bake for an extra 5 minutes.
- Allow contents to cool slightly before scooping it out of the muffin tins and serving hot!
Make It This Way
If you don't have salba seeds on hand, you can easily substitute them out for chia seeds in this recipe. Salba seeds are in fact a different variety of chia and have similar nutritional benefits.
Try This
Try this French toast bake with a tall glass of cold almond milk!
This recipe for gluten free pumpkin french toast muffins incorporates two classic breakfast foods; those are muffins and french toast! I would never of thought to combine the two but now reading this I think it is genius! I wonder if this would taste good with a deconstructed panckae too? I am sure it would! The pumplin flavour is a nice touch as it is such a great flavour and pumpkin is really great for you too!
Hello Health Nut,
Yes, you can make this recipe in any form you'd like, pancake, waffle, it just may require a little tweaking. This is a great autumn breakfast recipe or a mid-afternoon snack with a warm cup of tea.
With all the rage for pumpkin flavoured things now that it is September this recipe is a great way to do that, it is nice that pumpkin is also healthy for you which I did not even stop to think about before because of how oversaturated it is in the Starbucks pumpkin spiced latte I always forget the great health benefits that pumpkin has to offer. This is a fun seasonal recipe that can also be carried over to other months.
Hello,
Indeed, it's Pumpkin season, along with all the other warming spices. Pure pumpkin does have many health benefits including; beta carotene, vitamin C, vitamin E, iron, and folate which support immune health and it's also a great way to support gut health too. Enjoy these tasty muffins in the morning or as a snack!
I recall making a vegan french toast for the first time after much eager anticipation last year-it was disappointing in that it was neither as delcious as expected nor as satisfying and satiating (French toast I know is not meant to be a filling food per se but it was disappointingly bad even given that, in my opinion. I like the sound of this recipe that you have laid out and I think that with a really good quality bread, maybe I can have a good outcome this time!