Pumpkin French Toast Cups with Cinnamon Streusel

Lightly grease a 12-count muffin tin with nonstick cooking spray.

Add bread cubes to each muffin tin, filling to the top (bread will shrink down once wet ingredients are added). Set aside.

In a medium bowl, whisk milk, eggs, pumpkin, vanilla extract, sweetener, and brown sugar. Pour egg mixture over each muffin tin. Lightly press down with a spoon to ensure that each piece of bread is saturated, if necessary. Set aside.

To make the streusel, in a small bowl, combine brown sugar, sweetener, cinnamon, melted butter, and flour. Sprinkle evenly over tops of each muffin tin. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

When ready to bake, preheat oven to 375ºF. Bake for 18–22 minutes, or until tops are golden brown and middle is soft (but not gooey). Let cool in pan for 10 minute, then remove to a wire wrack.

Serve with maple syrup, if desired. Enjoy!