Easy Vegan Pumpkin Spice French Toast Recipe

My favorite season is here and Pumpkin Spice Latte has been in my mind like a song you can’t get out of your head! I love Pumpkin spice latte for so many reasons, but I think it’s the combination of pumpkin spice and coffee that makes this drink so addicting. I’ve been obsessed with going out there and buying one ASAP, to be honest, but in the process, I ended up developing a recipe I can make and enjoy pumpkin spice latte at home – but in a french toast form 🙂

In this pumpkin spice French toast recipe, several thick and hearty slices of bread are soaked with a pumpkin, almond milk and coffee mixture and cooked over low heat until the pumpkin mixture is sealed inside. It requires NO EGGS, as you’ll see in the recipe, but it’s still so delicious! The pumpkin french toast slices have crispy edges and are full of that pumpkin spice flavor that will sing fall is here.

Hope you enjoy this recipe. Be sure to buy some vanilla icecream (dairy or dairy free) BEFORE you make these because you’re going to want to scoop some onto the french toast once you’re done!

Ingredients Used to Make This Vegan Pumpkin French Toast Recipe

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Sliced Bread of choice – like whole wheat or whole grain, or if you want, french bread (baguette) slices or even brioche. Gluten free breads also will work.
  • UPDATE: I’ve used shelf-stable whole wheat sliced bread for my earlier almond butter vegan french toast recipe, but after trying it with different breads I’ve found that you get much better texture with heartier, homebaked or bakery-baked breads that have a tighter denser crumb.
  • If you do decide to use shelf-stable sliced breads, here’s a tip: quickly dip the bread slices into milk-nut butter mixture to coat – maybe just 2-3 seconds per side – so that they don’t turn out soggy.
• Nut Butter – I found that nut butters (like almond butter) worked well to both “thicken” the milk as eggs would, while creating a crispy exterior on the bread as it cooks. For this recipe, you can use natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, almond butter, or even seed butter like sunflower. So many choices!
• Almond Milk – or dairy free milk of choice
• Maple Syrup – I used maple syrup for this recipe but you can use other liquid sweeteners of choice like honey, agave syrup, or liquid stevia

• Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.

• Pumpkin Pie Spice
• Instant Coffee Granules – optional, but a must if you want that Pumpkin Spice Latte flavor

How to Make

More Pumpkin Recipes

Recipe Variations and Optional Add Ins:

• There are many ways to customize this vegan pumpkin spice french toast recipe. For example you can experiment on using different nut butter. Instead of almond butter you can also use pecan butter, walnut butter, cashew butter, mixed nut butter, or seed butter like sunflower or pumpkin seed butter.
• For a gingerbread flavored french toast, add 1/4 tsp of ginger powder and 1/8 tsp of ground cloves as well as 1/8 tsp of ground nutmeg
• Chai, Cinnamon or Cardamom flavored french toast? Add a tsp of Cinnamon, Cardamom or Chai Tea Powder to the milk mixture.
• With natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
• Try french toasting other kinds of breads – bagels, french bread/baguettes, english muffins, croissants, brioche, dinner rolls, you name it!

What are some ways you can eat these?

• Plain and warm, served with maple syrup, honey, caramel or chocolate syrup. I used molasses, below!
• Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!

How to Store

• For the best flavor and texture, I recommend that you eat these vegan french toast right away. If you do have leftovers, you can store these cakes covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days.

Final Tips

• I used those shelf-stable whole wheat sliced bread in this recipe, but after trying it with different breads I’ve found that you get much better texture with heartier, homebaked or bakery-baked breads that have a tighter denser crumb.
• If you do decide to use shelf-stable sliced breads, here’s a tip: quickly dip the bread slices into milk-nut butter mixture to coat – maybe just 2-3 seconds per side – so that they don’t turn out soggy.
• For best results, use a preheated skillet/griddle and cook over medium-low heat.
• Cook the bread over medium-low heat until golden, about 3-4 minutes, cooking low and slow so that the liquid cooks through and the bread does not burn.

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