Friendsgiving with Thomas’ ®

THOMAS’ ENGLISH MUFFIN PUMPKIN CRUMB BAKE

A tasty twist on the flavors you love.

MADE WITH

Cinnamon Raisin English Muffins

Thomas’ ® Cinnamon Raisin English Muffins

INGREDIENTS

Servings       8

Prep       30 min

Cook      50 min

12 Thomas’® Cinnamon Raisin English Muffins, cut into 1-inch pieces
6 large eggs
2 ¼ cups milk
1 cup pumpkin puree
¾ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice

 

Crumb Topping:
¼ cup butter
⅓  cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup flour

DIRECTIONS

1. Lightly coat a 7-by-11-inch or 9-by-13-inch casserole dish with non-stick spray.

 

2. Cut up the Thomas’ English Muffins then place in the casserole dish and spread into an even layer. Set aside.

 

3. In a large bowl whisk the eggs then add milk, pumpkin puree, brown sugar, vanilla and pumpkin pie spice. Whisk to combine.

 

4. Pour the mixture over the top of the muffins, coat evenly. Cover with plastic wrap and let soak for about 15 minutes before baking.

 

5. Meanwhile, melt the butter in a small pot over medium-low heat for the crumb topping. Add brown sugar, salt and vanilla, and stir until melted. Remove from heat and stir in flour.

 

6. Let mixture cool before crumbling and sprinkling over the refrigerated ingredients.

 

7. Bake at 350° F for 45-50 minutes or until set in the center. Enjoy with fresh whipped cream and maple syrup.

Friendsgiving with Thomas’ ®

THOMAS’ ENGLISH MUFFIN PUMPKIN CRUMB BAKE

A tasty twist on the flavors you love.

MADE WITH

Cinnamon Raisin English Muffins

Thomas’ ® Cinnamon Raisin English Muffins

MADE WITH

Cinnamon Raisin English Muffins

Thomas’ ® Cinnamon Raisin English Muffins

INGREDIENTS

Servings       8

Prep       30 min

Cook      50 min

12 Thomas’® Cinnamon Raisin English Muffins, cut into 1-inch pieces
6 large eggs
2 ¼ cups milk
1 cup pumpkin puree
¾ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice

 

Crumb Topping:
¼ cup butter
⅓ cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup flour

DIRECTIONS

1. Lightly coat a 7-by-11-inch or 9-by-13-inch casserole dish with non-stick spray.

 

2. Cut up the Thomas’ English Muffins then place in the casserole dish and spread into an even layer. Set aside.

 

3. In a large bowl whisk the eggs then add milk, pumpkin puree, brown sugar, vanilla and pumpkin pie spice. Whisk to combine.

 

4. Pour the mixture over the top of the muffins, coat evenly. Cover with plastic wrap and let soak for about 15 minutes before baking.

 

5. Meanwhile, melt the butter in a small pot over medium-low heat for the crumb topping. Add brown sugar, salt and vanilla, and stir until melted. Remove from heat and stir in flour.

 

6. Let mixture cool before crumbling and sprinkling over the refrigerated ingredients.

 

7. Bake at 350° F for 45-50 minutes or until set in the center. Enjoy with fresh whipped cream and maple syrup.

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