Pumpkin Popovers

These fall-inspired pumpkin popovers are the perfect, easy side dish for all your holiday meals. They’re dense and pillowy and delicious hot out of the oven!

A fresh batch of Pumpkin Popovers is the perfect side dish to serve at any holiday meal.

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!

A drizzle of honey is the perfect addition to fresh-baked Pumpkin Popovers.

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.

A batch of Pumpkin Popovers fresh out of the oven.

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.

These Pumpkin Popovers rise above the top of the pan and are delicious served fresh out of the oven.

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!

A batch of easy Pumpkin Popovers fresh out of the oven and ready to be eaten!

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5 from 2 votes
A fresh batch of Pumpkin Popovers is the perfect side dish to serve at any holiday meal.
Pumpkin Popovers
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

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!

Course: Side Dish
Servings: 6 servings
Author: CaliGirl Cooking
  • 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
  1. Preheat the oven to 450 degrees Fahrenheit. 

  2. Place popover or muffin tin in preheated oven for about 5 minutes to warm it up while you’re making your batter.

  3. To make the batter, combine eggs, pumpkin and almond milk in a medium bowl. Stir in the butter.

  4. Stir in the flour and salt until everything is just mixed together. 

  5. Remove tin from the oven and spray with nonstick cooking spray. Fill each tin ¾ of the way full with the batter.

  6. Bake 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake until golden, about 20 minutes more.

  7. Cool for 5 minutes before popping out of the pan and serving. 

Pumpkin Popovers | CaliGirlCooking.com

Passion Fruit Popovers

An extra hit of flavor from passion fruit butter livens up the classic popover – Passion Fruit Popovers are an easy side dish that can be ready for dinner tonight. 

Passion Fruit Popovers | CaliGirl Cooking

This one’s for all you carb-lovers out there and, even if you don’t like carbs, indulge me for a minute. I think I may be able to change your mind.

Passion Fruit Popovers | CaliGirl Cooking

Oh, also…If you’ve never heard of passion fruit and have no idea where to come across such a thing as “passion fruit butter,” you don’t even have an excuse not to make these because trust our good ol’ Amazon has you covered. It’s even available on Prime! Two days and you’ll be ready to rock this recipe. Wham, bam, thank you ma’am.

So let’s talk a little bit about these Passion Fruit Popovers. If you’ve ever had a classic popover, you’ll know that they are (typically) light and airy, and a cross somewhere between the lightest muffin you’ve ever eaten, a warm bread roll straight out of the oven, and some sort of custardy deliciousness. They’re called popovers because the tops “pop over” the top of the pan while baking with hot steam trapped inside to really give them that airiness. This is achieved (in some part) by reducing the oven temperature a portion of the way through the cooking time.

Passion Fruit Popovers | CaliGirl Cooking

Now, I love me a classic popover (because Me + Baked Goods = <3) but I wanted to mix things up a bit and create a version with a little extra flavor. I’ve spoken before on this blog about my love for Hawaii (and, more specifically, its food) and today will be no exception. Passion fruit is HUGE in the land of aloha, and you will find it in absolutely everything (juices, baked goods, pancakes, sauces…the list goes on.)

When Chris and I were there last May (you know, getting engaged) we made sure to hit up the Kapiolani Community College Farmers’ Market at the base of Diamond Head. This was one of my favorite things to do on Saturday mornings when I lived there. It’s one of the largest Farmers’ Markets in the country and there is never a shortage of produce, pre-cooked delicacies, and fine local food purveyors. One of these such purveyors sold the largest selection of jams and “butters” you have ever seen featuring all of the local fruits and flavors. [If you’re not familiar with butters, they’re basically a curd.)

Chris and I decided these would be the perfect souvenir (for both our parents and ourselves) so we quickly scooped some up, including the passion fruit butter I used in this recipe.

Alas, I digress. Now we know where I found the passion fruit butter (and really I could have saved both of our time by just telling you to get it on Amazon, but I had to reminisce for a moment.) Let’s get on with the recipe.

Passion Fruit Popovers | CaliGirl Cooking

As I mentioned above, popovers tend to have a custardy quality, so we use quite a few eggs in this batter. We also use milk and the passion fruit butter, which leaves us with no shortage of moisture in this batter. We have all of the typical ingredients as well (flour, baking powder, etc.) but we sneak in just a little orange zest to give these popovers a little more “pop.”

Passion Fruit Popovers | CaliGirl Cooking

We bake them in a cupcake pan (unless we have a marvelous kitchen equipment inventory that includes an actual popover pan, they do exist) and, as mentioned before, we pull an oven temperature change about halfway through.

We eat this as straight out of the oven as possible (without burning ourselves of course) to maximize on the warm, light, fluffiness. Once the popovers cool, they will deflate a bit, but have no fear, they’ll still taste delicious. This version is a bit more dense than many popover recipes, but we’ll take it as a good thing – more passion fruit flavor in every bite!

Passion Fruit Popovers | CaliGirl Cooking

These are extremely versatile in that they can be served for breakfast or dinner. In fact, they’d be perfect for brunch, too! And they really don’t take long to make. Now go order yourself some passion fruit butter because it will arrive just in time for Friday and on the weekends we’re always looking for excuses to brunch. If you can’t wait two days, have no fear. You can make these with any sort of curd (lemon, orange, blood orange, etc.) as well.

Passion Fruit Popovers

An extra hit of flavor from passion fruit butter livens up the classic popover.

  • 3 eggs at room temperature
  • 1 ½ cups milk
  • ¼ cup sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces passion fruit butter or other fruit butter or curd
  • 1 teaspoon orange zest
  1. Preheat oven to 450 degrees Fahrenheit. Spray a cupcake or popover pan with cooking spray; set aside.
  2. In the bowl of a stand mixer, beat eggs until pale and foamy.
  3. In a small saucepan over medium heat, warm milk to about 110 degrees (I like to call this “bathtub warm.”) Once milk is at the desired temperature, remove from heat and add to eggs in stand mixer. Add sugar and beat to combine.
  4. In a separate medium bowl, sift together the flour, baking powder and salt. Add these dry ingredients to the wet ingredients. Beat until all ingredients are combined.
  5. Add passion fruit butter and orange zest. Beat on low until incorporated.


Passion Fruit Popovers | CaliGirl Cooking

Passion Fruit Popovers FTW!!