Pumpkin Spiced French Toast In A Mug

It’s time.  Our days are getting shorter, the light is changing, and the grocery stores smell crisp and fragrant with the new crop of Northwest apples.  Northwest apples are so special that this magic only happens here.  Crack open that first can of pumpkin and welcome fall.

I saw the French Toast in a Mug on a recent episode of The Kitchen, and later that week read about cooking pumpkin and making pumpkin pie spice on The Kitchn blog.  I loved the idea of combining these two ideas and making something warm and cozy to eat for breakfast.  That night, I made up a small batch and the delicious smell of pumpkin pie made me dream of the Macy’s Parade and Thanksgiving dinner.

Pre-cooking your pumpkin mixture yields a treasure for your fridge, so why not make more?  I don’t know about you, but despite my good intentions, half a can of pumpkin stored in my fridge will be discovered a week later as half a can of pumpkin.  I decided to amp up their recipe and use the whole can.  (Stay tuned for some exciting ways to use this.)

When you make this at home you can use exactly what you want.  It can be organic, whole grain, gluten-free, coconut or almond milk, butter or not, sugar-free or maple syrup — whatever suits your dietary needs or food mood.  You can use store bought pumpkin pie spice, or make your own.  Make your french toast in a pint size mason jar and take it to-go.  Make it the night before, and it’s even easier.


Pumpkin Spiced French Toast In A Mug

1 egg
1/4 cup milk of your choice
1 teaspoon vanilla
1 heaping tablespoon pumpkin spice mix-in (recipe follows)
Kosher salt
1 slice bread
optional add-ins:  maple syrup, chocolate chips, toasted nuts, peanut butter 

Lightly coat the bottom and sides of mug or jar with a small bit of whatever you choose:  melted butter, coconut oil, or non-stick cooking spray.  Add egg, milk, vanilla, pumpkin spice mixture and pinch of salt.  Whisk to combine.  Cut bread into bite-size pieces and add to mug.  Cover and refrigerate overnight if making ahead.

Remove cover and stir well to combine.  Microwave on high for a total of two minutes, pausing every 30 seconds.  Give one stir before last 30 seconds of cooking.  Let rest one minute.  Stir in optional add-ins if desired.


Pumpkin Spice Mix-In
adapted from The Kitchn

1 15 ounce can pureed pumpkin
6 teaspoons pumpkin pie spice 
freshly ground black pepper
2 tablespoons vanilla extract

Cook the pumpkin and the pie spice with a generous grind of black pepper in a medium saucepan over low to medium heat, stirring until hot. Continue until color deepens and it smells cooked, at least 5 minutes.  Stir in vanilla extract.  Refrigerate for up to 1 week.


Pumpkin Pie Spice 
from The Kitchn

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg

Measure all ingredients into a small bowl, stirring to combine.  Store in an airtight container up to 1 year.


In addition to having some pumpkin pie spice to use all through the coming months, you just did a quick spice scan of your pantry.  Now is the time to notice you need fresh ginger, or more cinnamon, and add it to your grocery list.  Don’t discover this in November, right as you are making the pumpkin pie, and be surprised to find you don’t have the spices you thought you did.  Also, get in the habit of writing the date on each new bottle of spice as you open it.  No more guessing.

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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