Yesterday when I got home, there was a mysterious package on the front step. I couldn’t remember if I had ordered anything or not…is that a bad thing?? Anyways, I love getting packages, especially when there is a surprise inside. I quickly opened up the package to find my winnings from the Dunkin Donuts #ddkcup Twitter contest…Pumpkin K-Cups!
They asked participants to tweet why they should be one of the first to receive the Pumpkin K-Cups. I tweeted, and I ended up winning. What a great little treat! I can’t wait to try these out.
In the spirit of pumpkin, I really wanted to try a new-to-me pumpkin breakfast. Yesterday, I saw that Laura from Sprint 2 the Table and Meg from A Dash of Meg had both made a pumpkin scramble. Trying sweet eggs had been something on my to-do list for a couple of weeks now, and they both swore that this dish was amazing…so I had to try it.
Well, they were completely right! This dish is softer than typical scrambled eggs, has a slightly sweet and pumpkin pie-like taste and texture, and is just plain delicious.
I made a couple of adaptions to Meg’s original recipe. Here is how I made my batch:
- 1/2 cup liquid egg whites
- 1/2 cup plain canned pumpkin
- 1 packet stevia
- 1 sprinkle of cinnamon
- 2 Tbsp raw oats
- 1 tsp-1Tbsp peanut or almond butter
Brian and I had another little surprise waiting for us on Facebook…some of our save-the-date photos were posted!
Honestly, we love them all and do not know how we will ever choose!
Do you get that “pumpkin fever” as soon as fall hits?
I totally get pumpkin fever! I could eat it all year round, but try to save it for fall so it stays special 🙂
If you are married/engaged…how did you pick your save the date photo!?
Brian and I are really going to struggle with this!