Name: Pumpkin Pie English Muffin Bake
Total time: 130 min
Ingredients: 6 whole-wheat English muffins, cut into 1-inch pieces; 2 firm apples, such as Honeycrisp or Pink Lady, peeled and chopped; 0.75 cup raisins, divided; 1 teaspoon ground cinnamon; 4 large eggs, lightly beaten; 3 cups oat milk or low-fat milk; 1 (15 ounce) can unseasoned pumpkin puree; 0.75 cup packed light brown sugar; 1 teaspoon salt; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves

Pumpkin Pie English Muffin Bake

3.0

(1)

1 Review

This festive brunch dish is perfect for when you have to feed a crowd and want to get some of the preparation out of the way the night before. It will fill your kitchen with the smell of spices and pumpkin while it's baking, bringing people to the table without you even having to ask.

By Caroline Fennessy Campion

Published on November 12, 2020

Active Time:

25 mins

Total Time:

2 hrs 10 mins

Servings:

Nutrition Profile:

Dairy-Free High Fiber Low Fat Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

6 whole-wheat English muffins, cut into 1-inch pieces
2 firm apples, such as Honeycrisp or Pink Lady, peeled and chopped
¾ cup raisins, divided
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3 cups oat milk or low-fat milk
1 (15 ounce) can unseasoned pumpkin puree
¾ cup packed light brown sugar
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Directions

Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray.
Place English muffin pieces on a large rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
Combine apples, 1/2 cup raisins and cinnamon in a large bowl. Add the English muffin pieces and toss to combine. Transfer to the prepared baking dish, spreading into a single layer and redistributing any raisins that fall to the bottom.
Whisk eggs, milk, pumpkin, brown sugar, salt, ginger and cloves in a medium bowl until smooth. Pour over the bread mixture and press down so everything is submerged. Sprinkle the remaining 1/4 cup raisins over the top. Cover with plastic wrap, pressing it down so it's directly on the surface. Refrigerate for least 1 hour or up to 12 hours.
Bake the casserole at 350° until browned and a little crispy around the edges, but still creamy in the middle, 50 minutes to 1 hour. Let cool slightly before serving.

Tips

To make ahead: Prepare through Step 4 and refrigerate for up to 12 hours.

Nutrition Facts (per serving)

219	Calories
2g	Fat
44g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size about 1 cup
Calories 219
% Daily Value *
Total Carbohydrate 44g	16%
Dietary Fiber 5g	18%
Total Sugars 27g
Protein 6g	12%
Total Fat 2g	3%
Saturated Fat 1g	5%
Cholesterol 62mg	21%
Vitamin A 5624IU	112%
Sodium 370mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.