Pumpkin Popovers

Pumpkin Popovers
Staff Writer
Pumpkin Popovers

Guiding Stars

Pumpkin Popovers

Denser than normal popovers, these little gems make a filling snack, especially when paired with a bit of natural peanut butter. The cayenne adds a slight bite to these popovers, but can be omitted if desired or substituted with your favorite pumpkin spice blend. This recipe comes from Guiding Stars.

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12
Servings
120
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  nonfat milk
  • ¼  Cup  canned pumpkin purée
  • 2  Tablespoons  canola oil
  • large eggs plus 3 large egg whites
  • 2  Cups  all-purpose flour
  • ¼  Teaspoon  salt
  • ¼  Teaspoon  pumpkin pie spice
  • ⅛  Teaspoon  cayenne
  • Nonstick cooking spray

Directions

Preheat the oven to 400 degrees F. Place a 12-cup muffin pan on a baking sheet in the oven to preheat.

Whisk together the milk, pumpkin, oil, eggs, and egg whites in a medium bowl until smooth.
Combine the flour, salt, pie spice, and cayenne in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.

Remove the muffin pan from the oven and coat it with cooking spray. Divide the batter among the prepared cups. Bake the popovers until they are puffed and browned, about 25 minutes.

Remove the popovers from the oven and reduce the oven temperature to 350 degrees F. With a small knife, cut small slits into the sides of the popovers, 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.

Nutritional Facts

Total Fat
5g
7%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
15g
12%
Protein
3g
7%
Vitamin A, RAE
21µg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
57mg
6%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Magnesium, Mg
19mg
6%
Phosphorus, P
77mg
11%
Selenium, Se
4µg
7%
Sodium, Na
199mg
13%
Water
45g
2%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.