# What You'll Need:
→ Muffins
01 - 6 cups day-old bread cubes (challah, brioche, or French bread, 1-inch pieces)
02 - 1 cup pumpkin puree
03 - 4 large eggs
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup brown sugar
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground cloves
12 - 1/4 teaspoon salt
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 1/4 cup brown sugar
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 cup cold unsalted butter, cubed
# How-To Steps:
01 - Preheat oven to 350°F. Grease or line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together pumpkin puree, eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until thoroughly combined.
03 - Add the bread cubes to the pumpkin mixture and gently fold to coat. Let the mixture soak for 5 minutes.
04 - Spoon the soaked bread mixture evenly into the prepared muffin cups, pressing lightly to compact.
05 - In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Sprinkle evenly over each muffin.
06 - Bake for 23 to 25 minutes until set and golden brown. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm.
