Pumpkin Popovers

Pumpkin Popovers
  • Yield: 1 dozens
  • Prep: 10 minutes
  • Cook: 35 minutes


1/4cup canned pumpkin puree
3large eggs
3large egg whites
2cups nonfat milk
2tablespoons canola oil
2cups all-purpose flour
1/4teaspoon salt
1/4teaspoon pumpkin-pie spice
1/8teaspoon cayenne


  1. Preheat oven to 400F. Place 12-cup muffin pan on baking sheet in oven to preheat.
  2. Whisk together pumpkin puree, eggs, egg whites, milk and oil in medium bowl until smooth.
  3. Combine flour, salt, pie spice and cayenne in large bowl. Add pumpkin mixture to dry ingredients and whisk until smooth.
  4. Remove muffin pan from oven and coat it with cooking spray. Divide batter among the prepared cups. Bake popovers until they are puffed and browned, about 25 minutes.
  5. Remove popovers from oven and reduce oven temperature to 350F. With a small knife cut small slits into the sides of the popovers, about 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.

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