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Pumpkin spice French toast triangles dusted with powdered sugar on a ceramic plate with a small bowl of maple syrup on a wooden board.
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Pumpkin French Toast

Cozy vegan Pumpkin French toast made with pumpkin puree and warm spices, perfect for a fall breakfast or brunch.
Course Breakfast, brunch
Cuisine Dairy-free, Vegan
Keyword breakfast, brunch, dairy-free, egg free, fall, french toast, pumpkin
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 92kcal
Author Sireesha A.

Ingredients

  • ½ cup soy milk or any non-dairy milk
  • ¼ cup pumpkin puree
  • 2 tablespoons potato starch or cornstarch (1:1 sub)
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ½ teaspoon pumpkin spice powder
  • 4 slices brioche or Texas toast
  • vegan butter for the pan

Instructions

  • In a shallow bowl, whisk together the soy milk, pumpkin puree, potato starch, brown sugar, vanilla, cinnamon, and pumpkin spice powder. Whisk again right before dipping; the starch settles fast.
  • Dip each side of the brioche quickly. Brioche is softer and sweeter than sturdier breads, so do not let it soak or it will fall apart.
  • Melt vegan butter in a pan over medium heat (not medium-high; brioche browns fast). Cook each slice about 2-3 minutes per side, until golden brown.
  • Serve warm with your favorite toppings, like maple syrup.

Notes

Potato starch and cornstarch work interchangeably here, 1:1.
If you don't have pumpkin spice powder you can make your own by combining ground cinnamon, ginger, nutmeg, allspice, and cloves.

Nutrition

Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Fiber: 2g