Yes, the pumpkin obsession continues! Apparently, I am not alone in my reverie for all things pumpkin; I’ve received quite a bit of feedback from friends and readers who have expressed their love of pumpkin. I wonder if it’s the taste of the pumpkin alone, or possibly something more than that that makes me swoon for pumpkin anything. My childhood (and adult) Halloween memories are quite magical, so maybe that’s an underlying factor. And there’s something about fall and the harvest season that brings out a thankfulness which maybe contributes to my reverie.
Well, enough of that – on to the popovers. As I mentioned in my regular popover post, these airy gems are a favorite in my family. They’re really quite easy to make and they are a fast alternative to traditional dinner rolls which require “rising time.” I altered my regular popover recipe to include pumpkin puree, traditional pumpkin spice (cinnamon, nutmeg, cloves) and added just a touch of sugar for fun. These popovers are not really sweet – you could increase the sugar or add maple syrup or agave nectar if you’re looking for more sweetness, but I like them just the way they are. The addition of the pumpkin puree does change the texture of the batter, and the finished product is a little less light, but not doughy and still light enough to legitimately be a popover.
- ¾ Cup plus 2 TBS Milk (not skim)
- 2 TBS Pumpkin Puree
- 2 Eggs
- 1 TBS Unsalted Butter (melted)
- 1 Cup All Purpose Flour
- 1 tsp Pumpkin Pie Spice
- ¼ tsp. Salt
- 1 TBS. Sugar
- Butter or Butter Spray to grease tins
Preheat oven to 450 degrees. Add milk, pumpkin, eggs and melted butter to the blender and blend until well combined and smooth. Add the flour, pumpkin pie spice, salt, and sugar and blend again until smooth and bubbly. Place a muffin tin or popover pan in the preheated oven for 2-3 minutes until hot. Remove the tin from the oven and thoroughly grease each mold with butter or nonstick spray. Turn the blender back on for 10 seconds to re-mix the batter. Pour batter into the tin filling each section 3/4 full. Place the tin inthe oven and bake for 15 minutes – DO NOT OPEN THE OVEN DURING BAKING PROCESS. After 15 minutes, lower the temperature to 350 degrees and bake for another 15 minutes. Remove from oven and remove popovers from tin when just cool enough to handle (I like to serve them hot, and I have very heat tolerant fingertips, so I do this almost immediately). Serve warm. (You may want to poke a small hole in each popover or warn guests that steam will escape when broken open).