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:

Pumpkin Scramble

Ingredients

• 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!