Pumpkin Popovers
Prep time
Cook time
Total time
Tasty pumpkin popovers are a rich, eggy bread that leaves you wanting more.
Recipe type: Bread
Cuisine: American
Serves: 6
  • 3 eggs
  • ¾ cup milk
  • ¼ cup pumpkin
  • 2 tablespoons butter
  • ¾ cup milk
  • ¼ teaspoon salt
  1. Heat oven to 375 degrees. Grease your popover pan, ramekin or muffin pan. Use whatever kitchen oil or spray you like best.
  2. I always put my pan on top of the oven while it’s preheating. They pop better if the pan is warm, but I haven’t really found much of a different between setting my pan on top of the oven and “preheating” the pan as some recipes suggest.
  3. Put all of the ingredients in a food processor, mixer or blender (I use a blender) and mix until smooth (easy).
  4. The pumpkin popovers don’t pop as much as plain popovers, so fill your cups ⅔ full of mix (should make 6 if you’re using a popover pan).
  5. Bake in the oven for 50 minutes. Remove the popovers and pierce each in the top with a knife to allow the steam to escape.
  6. They should be easy to remove from the pan, and they are best served warm.
Nutrition Information
Serving size: 1 popover Calories: 150 Total Fat: 8 g Total Carbohydrate: 14 g Sugar: 2 g Dietary Fiber: 1 g Protein: 6 g
Recipe by Recovering Vegan at http://recoveringvegan.com/once-you-pop-you-cant-stop-pumpkin-popovers/