Pumpkin for Breakfast

     One thing I absolutely love about the fall season is PUMPKIN!  It's may favorite flavor of the holidays.  I love pumpkin coffee, beer, cupcakes, cookies, ice cream, annnnnd these two awesome breakfast recipes with pumpkin as the star.

Pumpkin French Toast:
Ingredients - 
3/4 cup milk
1/2 pumpkin puree
4 eggs
2 tablespoons light brown sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
10 slices of bread
Butter, for skillet or griddle

Directions - 
Preheat a non-stick skillet set over medium heat.  In a mixing bowl, whisk together milk, pumpkin, eggs, brown sugar, vanilla, cinnamon, nutmeg, and ginger.  Mix until well combined.  Pour into a shallow dish.

Butter skillet and dip bread into egg mixture.  Allow bread to absorb mixture for a few seconds.  Rotate to coat all sides.  Transfer slice of bread to the skills and cook until golden brown on bottom.  Flip (you may need to butter again) and cook on the opposite side.  Serve with warm butter and maple syrup.

Pumpkin Pancakes:

Ingredients - 

2 cups AP flour

1 tablespoon + 1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

1 teaspoon cinnamon

4 large eggs, separated

1 1/2 cups milk

1 cup pumpkin puree

1/2 butter, melted

Directions - 

In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.
In a small bowl combine egg yolks, milk, pumpkin, and butter. Add to the dry ingredients; stirring until the dry ingredients are just moistened.
Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the pumpkin mixture.
Pour about ¼ cup of batter for each pancake onto a hot, lightly greased griddle. cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side.