Posted October 25, 2012 by Whitney Calk
When it comes to fall recipes, pumpkin can do no wrong. Seriously, let’s think about it. What can’t you add pumpkin to these days? Pumpkin pancakes, pumpkin bread, pumpkin cookies, pumpkin soup—I think you catch my drift.
Wrapping up this month’s autumn-inspired recipe theme, I’m bringing you one of my all-time favorite recipes to pumpkinize (yeah, I said it). The best part? This yummy breakfast dish is super-easy and takes 10 minutes tops to make from start to finish. That means that you can hit snooze on your alarm an extra time or two if you’re planning on whippin’ this up before you head to class in the morning!
peta2 Street Team Coordinator + lover of vegan food, cats, animal rights, Dawson's Creek, and Harry Potter.
Hello! My name is Nina, and I am a musician-in-training, and I play 7 instruments. I am a liberal, an LGBT activist, avid reader, composer, singer, and poi spinner. I am vegan, and a strong supporter of animal rights.
Born and raised in Mexico. I love vegan food and animals!
I was born in Canada and love peta2. I table every month and meet new people:older and younger. I love music and play the recorder. I'm a 6 year spelling bee champion. Again I love peta2!
I'm tall, I love sewing, fashion and the environment, also I'm vegetarian (wannabe vegan.) Obviously, I love animals! :)
Jersey girl now I'm all country.
229 days ago
0
Sooooo good! Just the basic yumful recipe, or with stuff added in. So far we’ve done chocolate chips, golden raisins, chopped apples and once even with rainbow sprinkelz…cuz they’re vegan and we had them left over from decorating my sister’s birthday cupcakes, and because everything is better with sprinkelz.