These fall-inspired popovers are the perfect, easy side dish for all your holiday meals. They’re dense and pillowy and delicious hot out of the oven!
Who’s ready for a #virtualpumpkinparty?! It’s (one of) my most favorite times of the year because today we’re talking allllll things pumpkin and, specifically, these super dense and moist Pumpkin Popovers that are going to change your fall baking game forever.
This is now the second year in a row I’ve participated in the viral blogger phenomenon known as the #virtualpumpkinparty and I’m really not lying when I say it’s one of my favorite times of the year. Last year I made these sinful Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting, and this year I couldn’t be more excited about the Pumpkin Popovers that I’m sharing with you today. Maybe one year I’ll get around to sharing a savory dish, but I just can’t help myself with all the delicious pumpkin baked goods!
PLUS, not only do you get to hear all about my tasty pumpkin-inspired recipe today, but I’m also sharing the link to over 60 other bloggers’ recipes featuring the beloved fall ingredient so, if you are obsessed with all things pumpkin right now (don’t lie, I know you are) you’ve definitely come to the right place.
So, without further ado, let’s get to the recipe!
First off, if you’ve never explored the world of popovers before, you’ve really been missing out. They’re basically a quicker and much easier solution to making your own dinner rolls, with the added benefit of being fluffy and buttery and dense and moist all at the same time.
They tend to lean more towards the savory side of things as the recipe doesn’t call for any sugar but, let me tell you, that didn’t stop me from slathering them in pumpkin cream cheese and enjoying them for breakfast every now and then when we had my test batches lying around the kitchen.
Speaking of test batches, I based this recipe off of a basic popover one I had in my trusty little recipe card box (I have no idea where it originally came from) but was disappointed to discover that my first batch only yielded 5, MAYBE 6 really small popovers. It may have been because I was using an actual popover pan as opposed to a standard muffin tin (you can really use either) but, after tasting said Pumpkin Popovers, I knew that amount was just not going to cut it for me!
So I quickly decided to double the recipe and I’m proud to say that, although it still only yields a half-dozen, the resulting Pumpkin Popovers were MUCH larger and fluffier – just what I was looking for.
You could easily double the below recipe again if you’re serving a crowd over the holidays, but do keep in mind that popovers are best served warm and fresh. That being said, these ones are dense enough (thanks to the addition of good ol’ pumpkin puree) that they can also be frozen or even eaten over a few days if you don’t mind eating them as pillowy soft and warm as they are right out of the oven.
The other great thing about these Pumpkin Popovers is that it really takes no time at all to whip up a batch, so you can easily fit them into the cooking schedule for all your holiday entertaining needs. I don’t know about you, but I’m hoping to have a big hot basket of these on the table for Thanksgiving, Christmas and beyond.
To check out all the other blogger recipes for this year’s #virtualpumpkinparty, click here!
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These fall-inspired popovers are the perfect, easy side dish for all your holiday meals. They're dense and pillowy and delicious hot out of the oven!
- 2 eggs, beaten and at room temperature
- 1/2 cup pumpkin puree
- 2 cups unsweetened vanilla almond milk
- 2 tablespoons melted butter
- 2 cups sifted flour
- 1/2 teaspoon salt
Preheat the oven to 450 degrees Fahrenheit.
Place popover or muffin tin in preheated oven for about 5 minutes to warm it up while you’re making your batter.
To make the batter, combine eggs, pumpkin and almond milk in a medium bowl. Stir in the butter.
Stir in the flour and salt until everything is just mixed together.
Remove tin from the oven and spray with nonstick cooking spray. Fill each tin ¾ of the way full with the batter.
Bake 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake until golden, about 20 minutes more.
Cool for 5 minutes before popping out of the pan and serving.