Pumpkin, Pumpkin Everywhere

Happy Thursday! Although I personally despise Thursdays they can still be happy. Especially when they are started with this fall breakfast gem. I'll hold you in suspense until you scroll through my blabbing.

As I lay here in bed, the thoughts of closing my eyes are slightly more appealing then suiting up for a run at the moment. I will hopefully make the move to get my rear in gear for the day. I love the random thoughts that always come to mind when out for a run. I hope someone else out there can feel for my quirky thoughts. Here's some examples:

1. OoO! Dryer sheets! Love that smell!

2. Of course a car would gun it on the corner that I'm vastly approaching.

3. There's other people walking. They must be watching me so I must run faster. Since I'm sure they're thinking, "Wow! What a great runner! She must be training for a marathon!"

4. Mmm! Charcoal grill! Love that smell!

5. Dear god, I hope that dog can't jump that fence.

6. I think I have to pee, great. Nope, false alarm.

You know have a glimpse into my mind. Be afraid.


Now for the moment you have been patiently waiting for...Pumpkin! I have made a handful of pumpkin recipes that have not lived up to my high expectations for anything resembling fall. Pancakes, oatmeal, lattes..but they either lacked or OD'ed on the spice which led to failure. With the last of my can left over, I was inspired to make pumpkin french toast. But not your run-of-the-mill Pinterest material. No, something much more...epic. That's right. Pumpkin PB & Fluff French Toast. Yeah, I went there, and so will you!

Sweet, creamy, pumpkin-y. Answer, E. All of the above. Alas, a pumpkin recipe to be proud of!

Pumpkin PB & Fluff French Toast
serves 1

2 slices whole wheat bread (I used Nature's Own, only 50 calories a slice!)
1 egg
1/4 cup pumpkin puree
1 tsp vanilla
1/4 tsp pumpkin pie spice
1/2 tsp cinnamon
splash of milk
1 1/2 T peanut butter
2 T marshmallow fluff

Heat a medium-sized skillet over medium heat, and spray with cooking spray.

Combine all egg, pumpkin, vanilla, milk, and spices in a shallow dish.

Dip both sides of a slice of bread and cook in the skillet for about 1 minute per side. Repeat for the other slice.

Transfer to a plate, and top one slice with the peanut butter, and the other with the fluff, and stack as you would a sandwich.

Top with a good drizzle of maple syrup, and some extra cinnamon.

Eat now, thank me later.

Hooray for Friday tomorrow!!