Pumpkin Popovers
Pumpkin popovers include traditional popover ingredients plus pumpkin puree and pumpkin spices. Add a thick cheesecake sauce and chopped pecans as an optional topper.
Servings: 6
Equipment
- 1 Mixing Bowl
- 1 Hand mixer or whisk
- 1 spatula
- 1 Muffin Tin Pan or Popover Pan
Ingredients
- 3 Eggs, room temperature
- 1 1/2 Cup Milk (Whole preferred)
- 1 1/2 Cup All Purpose Flour
- 1 Tsp Sugar
- 1 Tsp Pumpkin Spices
- 1 Tbl Pumpkin Puree
- 1/2 Tsp Salt
- 2 Tbl Butter
Cheesecake Sauce
- 8 oz Cream Cheese (1 Brick), softened
- 3 Tbl Granulated Sugar
- 1 Tbl Confectioner's Sugar
- 1/2 Tsp Vanilla
- 1/2 Tsp Lemon Juice
- 1 Tbl Sour Cream
- 2/3 Cup Whipped Cream
- 2 Tbl Chopped Pecans (optional)
Instructions
- Preheat oven to 425 degrees.
- Use a hand mixer, blender, or a whisk to combine the eggs, all-purpose flour, milk, vanilla, pumpkin spices, salt, and sugar.
- Divide butter into small pats in muffin tin. Heat muffin tin in the oven for about 2 to 3 minutes, until butter is melted and the pan is hot.
- Pour the batter into the muffin tin or popover pan cups, filling about halfway.
- Cook the pumpkin popovers for 20 to 25 minutes without opening the oven. The popovers are done when they are puffed up with browned edging.
Cheesecake Sauce (make a day ahead)
- Use a hand mixer to blend softened cream cheese and sugar on medium until smooth. Add confectioner's sugar, sour cream, lemon juice and vanilla and beat on high until the batter is very smooth with no lumps.
- Fold in the whipped cream. Take care not to stir the mixture too much at this stage to keep the volume from the whipped cream.
- Store in the refrigerator overnight.
- Gently spoon dollups of the cheesecake sauce onto the pumpkin popovers. Or use a piping tool (or plastic baggie) to pipe the sauce into the popovers.
- Dust with pumpkin spice and/or a sprinkling of chopped pecans.
