My trek of sticking pumpkin in baked goods continued this weekend with these pumpkin popovers. I’ve successfully made pumpkin rolls, pumpkin garlic knots, so why not pumpkin popovers?
The batter was a little more dense and moist as a result of the pumpkin, so the popovers didn’t rise quite as much as some previous ones I’ve made before. You could definitely taste the pumpkin when you bite in and the popovers turned a pretty orange yellow.
I didn’t quite like these as much as I’ve liked other pumpkin creations. I’m not really sure why. They tasted like popovers, but for some reason I prefer the original popovers more. Perhaps that’s just how I feel about popovers because I’ve tried other popover flavors like chocolate popovers, and I also didn’t like them as much as the original.
I made these into mini popovers. Mini popovers aren’t quite mini — they just aren’t as big as full sized ones. If you are in the market for a mini popover pan, I used this mini popover pan and it works really well. If you don’t own a mini popover pan, you can use a mini muffin pan, but I’ve heard that they don’t puff as much.
* 2 large eggs
* 1 cups fat free milk
* 1 Tablespoons butter, melted
* 1 cup flour
* 1/4 teaspoon salt
* additional 1 tbsp butter for pan
* 1/4 cup pumpkin puree
* 1/2 tsp pumpkin spice
1. Preheat the oven to 375°F. Cut the unmelted butter into 10 small chunks. Place a small chunk of butter at the bottom of each popover mold. Place the pans in the oven while the oven preheats until the butter is completed melted and then remove pans (about 2 minutes).
2. In a large bowl, whisk together the eggs, milk and pumpkin puree. Add in the melted butter. Add the flour, spice and salt and mix until well combined but still slightly lumpy. Divide the batter among the pans, filling each mold 1/2 to 2/3 full.
3. Bake for 30 minutes without opening for mini popovers.
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