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Pumpkin French Toast Recipe


Thick slices of bread dipped in a pumpkin spice mixture, cooked until golden brown, and drizzled with pure maple syrup make this Pumpkin French Toast one of our favorite Fall breakfasts!

Frenchy Pumpkin Toast. Here's a way to pumpkin french toast in 5 minutes

How to make Pumpkin French Toast

The great thing about this delicious Pumpkin French toast is that the only real difference is that you add pumpkin puree to your egg mixture. It not only makes the custard mixture super creamy, but it also adds nutrition to your french toast!

Frenchy Pumpkin Toast. Here's a way to pumpkin french toast in 5 minutes

Why should you add pumpkin to your french toast?

  • Pumpkin is low in calories, yet super high in nutrients
  • High in antioxidants like alpha and beta carotene (can help support immune function, vision health, and slow aging)
  • Good source of magnesium
  • High in fiber

This version of French toast got an A+ From my kids! 

pumpkin french toast
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5 from 2 votes

Pumpkin French Toast

Thick slices of bread dipped in a pumpkin spice mixture, cooked to golden brown, and drizzled with pure maple syrup.
Course: Breakfast
Cuisine: American
Servings: 4


  • 4 slices thick bread
  • 3 large eggs
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tbsp butter


  • In a medium bowl, whisk eggs, pumpkin puree, vanilla and pumpkin pie spice together until well combined.    
  • Soak both sides of bread in egg mixture.
  • Heat a skillet over medium heat. Spray with cooking spray and add butter.
  • Cook bread until both sides until golden brown and cooked through.
  • Top with pure maple syrup and serve warm.
Keyword : Pumpkin French Toast


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


Thank you!! I still have canned pumpkin that we canned from last year. Making pumpkin cinnamon rolls today for a Scout meeting…. this recipe will be used for breakfast as soon as those are gone. (Which shouldn’t take too long!)

Hope-That is awesome that you canned pumpkin last year! I may have to try that.
Thanks for commenting Jamie. Not only was it yummy, it wasn’t any harder than regular French Toast!

That’s so funny, because I was already planning on making your orange french toast (and putting it on sticks with sausage and fruit) for supper tonight!! I’m SO going to change to pumpkin now though!! Do you think it’ll still work in the oven? What about using parchment paper in the oven instead of the melted butter?

I did pumpkin pancakes this past weekend,but never thought about doing french toast.I’m gonna try it this weekend.

We tried these this morning, and they were a HIT! My 6-year-old, in particular, couldn’t get enough! In fact, he said, “I want these for breakfast tomorrow.” Thanx for a great recipe! We will definitely be adding these to our future holiday breakfast traditions!

Your recipes look amazing! I don’t have any cottage cheese on hand to make your pumpkin pancakes so I am going to try your pumpkin oatmeal recipe for breakfast. Is there anywhere I can get the Nutritional Info. for your recipes?

Hi Kari
The only recipes we’ve analyzed so far is in the meal planning website. However, the pumpkin oatmeal is one of the recipes we’ve used over there. For ½ cup of oatmeal: Calories: 140 Fat: 2g Carbohydrates: 26gr Fiber: 4.5g Protein: 6.5g
Hope you like it!

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