Breakfast is our favorite meal of the day and sometimes the only meal I can get Little Man to eat...but he sure does eat a lot of it.  With all that pumpkin in the fridge I have been adding it to everything, today we got a taste of it in our French Toast.  I usually use our whole grain bread for french toast but after walking the bakery section at Smith's Marketplace I had to purchase the cinnamon bread and make it a special treat...and it was.

4 eggs
1 cup milk
½ cup pumpkin puree
½ teaspoon vanilla
1 teaspoon pumpkin pie spice
pinch of Real salt
1 loaf of bread 
 
Blend the ingredients together then pour in a baking dish.  Dip the bread in to completely soak and cook on the griddle until toasty.  Sprinkle with cream cheese syrup.  

Cream Cheese Syrup
4 oz. cream cheese
1 cup pure maple syrup
 
Blend in a blender until smooth and creamy.  This is the same glaze we used for the Pumpkin Donuts and we loved it so much we just want to put it on everything!

I love the harvest season.  For some reason this year my biggest crops were those planted by Little Man, which means we had lots of pumpkins.  One of the pumpkin varieties he planted were New England Sugar Pie Pumpkins and we had about 20 of them on one plant.  We have been cooking up a different pumpkin recipe every week and I will be sharing some of them with you this month....tis the season for pumpkins!

​Mix dry ingredients in a bowl.
2 cups pastry flour (soft white wheat)
½ cup sucanat
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. Real salt
2 tsp. pumpkin pie spice
 
In a separate bowl mix all the "wet" ingredients.
1 cup pumpkin puree
¼ cup milk
¼ cup oil  
2 eggs
 
Gently mix the dry ingredients into the wet ingredients until combined.  Fill donut pan(s) with batter. Bake at 325 for 15 minutes. Let cool 5 minutes and then turn pan over and shake the doughnuts out.  Dip tops in cream cheese glaze.  Makes 12 donuts.
 
Cream Cheese Glaze
4 oz. cream cheese
1 cup maple syrup
 
Place in blender and blend until a smooth, creamy consistency.