Pumpkin Popovers

So, I found this recipe back in October for pumpkin popovers, and boy are they delicious. Just the perfect blend of the pumpkin taste with the ever popular popover experience. I have to admit that popovers are my all-time favorite item from the bread basket. Somehow, I always hope since they are hollow in the middle, that they really don’t count for a full bread exchange.  And, these just use the ever popular pumpkin pie spice–not what you might have first thought–ugh, not that canned pumpkin again.

So, here is a great recipe that started me thinking about just adding different spices to this popover recipe–so stay tuned for other ideas.  From the pages of Good Housekeeping, October 2016, comes this recipe, with my modifications.

Preheat the oven to 375 degrees along with a popover pan.  When heated, melt a bit of margarine in each cup and swirl around to coat the pan. Meanwhile, mix 3 eggs, 1 cup milk, 3 Tbsp melted butter together in a bowl.  Stir in 1 cup flour, 1 1/4 teaspoons pumpkin pie spice, and 1/2 teaspoon salt.  Blend well, and divide into 6 large popover cups until each is 2/3 full.

    

Bake 50-60 minutes until browned.  Remove from the oven and tap to hear the hollow sound that the classic popover will make, signifying that the center is fully cooked.

If possible, serve warm, but they are tasty when cooled as well.  These can be dusted with powdered sugar, if desired. Serve popovers with soup, salad, or any breakfast, brunch, lunch or dinner entree.  A great alternative to a roll, biscuit, or other types of bread choices.  This recipe makes six large popovers.

 

 

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