Pumpkin Pie-French Toast Muffins

• 2 eggs, divided
• 1/2 cup Philadelphia Cinnamon Brown Sugar Cream Cheese Product
• 1 cup milk, divided
• 2 Tbsp. maple syrup
• 3 cups challah (egg bread) cubes (1 inch)
• 1 cup plus 2 Tbsp. sugar, divided
• 1 Tbsp. ground cinnamon
• 1-3/4 cups flour
• 1 Tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/3 cup oil
• 1 cup canned pumpkin

1. Heat oven to 350 degrees F.
2. Mix 1 egg, cream cheese product, 3/4 cup milk and maple syrup in large bowl until blended.
3. Add bread; stir until evenly moistened.
4. Refrigerate until ready to use.
5. Meanwhile, mix 2 Tbsp.
6. sugar and cinnamon until blended; set aside.
7. Combine flour, remaining sugar, pumpkin spice, baking soda and salt.
8. Whisk remaining egg, milk, oil and pumpkin in medium bowl until blended.
9. Add flour mixture; stir just until moistened.
10. (Batter will be lumpy.)
11. Spoon batter into 12 muffin cups sprayed with cooking spray; top with bread mixture.
12. Sprinkle with cinnamon sugar.
13. Bake 28 to 30 min.
14. or until toothpick inserted in centres comes out clean.
15. Cool in pan 5 min.
16. Remove to wire rack; cool completely.

eggs, philadelphia cinnamon brown sugar cream cheese, milk, maple syrup, egg bread, sugar, ground cinnamon, flour, pumpkin pie spice, baking soda, salt, oil, pumpkin

Taken from www.kraftrecipes.com/recipes/pumpkin-pie-french-toast-muffins-184463.aspx (may not work)