Filling:
• 8oz cream cheese, softened
• 2/3 cup pumpkin puree
• ¼ cup maple syrup
• ¼ cup powdered sugar
• ½ tsp. salt
• ¼ tsp. cinnamon
French Toast Better:
• 4 eggs
• ½ cup pumpkin puree
• ¼ cup whole milk
• 2 Tbs. brown sugar
• ½ tsp. vanilla extract
• 2 tsp. pumpkin pie spice
• 1 pkg. Turano English muffins
• ½ Tbsp. Butter, unsalted
• Toasted pecans, for garnish
• Caramel sauce topping
• Whipped cream topping

① In a small bowl, mix together all ingredients for filling until smooth. Place in a piping bag and set aside.

② In a medium bowl, whisk together the eggs, pumpkin, milk, brown sugar, vanilla, and pumpkin pie spice. Take an English muffin and insert a knife through one side and gently create a pocket without separating the two halves. Fill the English muffin with pumpkin cream cheese filling and set it aside.

③ Place a pan on medium heat and melt the butter. Dip each stuffed muffin in the pumpkin batter and place in the pan. Cook for about 2 minutes or until golden brown, flip and repeat.

④ Garnish each stuffed muffin with toasted pecans, caramel sauce and whipped cream then enjoy!