Pumpkin Popovers

Sides & Starters | November 3, 2015 | By

Pumpkin Popovers When you see the words “pumpkin” and “baked goods” together, you probably think pumpkin pie,  PSLs, pumpkin cookies, pumpkin brownies, etc.  But did you know that pumpkin pairs wonderfully with savory baked goods, such as popovers, as well? So, when I had the opportunity to make these pumpkin popovers, I jumped at it.

Popovers are a classic dinner roll option. With their hollow centers and crispy tops, you can eat a couple of these without getting too full before dinner. Add a pumpkin twist, and you’ve got the perfect fall-flavored roll for your next family dinner.

Since I don’t have a dedicated popover pan and I wanted my popovers to be larger than life, I used my favorite muffin tray — one that my good friend gifted to me last year. I just added to the cooking time for larger rolls, and served while hot with a side of pumpkin butter.

Hope you enjoyed the seasonal take on a classic favorite.

Pumpkin Popovers

Pumpkin Popovers
Yields 12
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  1. 3 Tbsp Melted Butter
  2. 2 Eggs
  3. 1 Cup Milk
  4. 1 Tsp Sugar
  5. 3/4 Tsp Salt
  6. 1 Cup Flour
  7. 4 Tbsp Pumpkin Butter
  8. 1 Tsp Cinnamon
  9. 1/4 Tsp Nutmeg
  10. 1/4 Tsp Ginger
  1. Grease your muffin tin with two tablespoon of butter and set aside. Combine the remaining butter, eggs, milk, sugar and salt, and mix until blended. I used my blender, but a hand mixer or stand mixer will do. Add flour, pumpkin butter and spices and mix until just combined.
  2. Place the muffin pan in the oven at 425 degrees until the butter and each well starts to sizzle. Take out your pan, and pour the popover mixture in to eat well, approximately one-half of the way full. Place on a baking sheet in the oven for approximately 20 minutes or until the tops start to brown. It is important that you do not open your oven while your popovers bake. If you want to check on your popovers, turn on your oven light. After of the popovers start to brown, reduce your heat to approximately 350 degrees and bake until it is golden brown. For me, this took about 10 minutes, but it may take you up 15 minutes. Once baked, remove the muffin pan from the oven and serve immediately.
  1. Goes well with a dollop pumpkin butter.
Adapted from Chowhound
Adapted from Chowhound
à la main http://alamain.net/

Pumpkin Popovers


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      November 4, 2015

      Thank you so much! I love this recipe because the pumpkin butter isn’t overwhelming. Just a hint of pumpkin. :)

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