Pumpkin Spice Popovers

This might be the most controversial recipe I’ve posted. What I’ve done is a perfect Halloween week recipe: a dark, sinister twist on an aged, revered recipe. What’s so frightful? Well. I’ve sweetened popovers. 

If you haven’t fallen out of your seat, you might not have grown up with British-influenced food. A popover is the American answer to the traditional British Yorkshire pudding. Popovers, or Yorkshire puddings, are buttery, crunchy egg-based rolls served hot, traditionally with roasts. To the Brits, a sweet popover is roughly comparable to meat-flavored frosting. It’s unnatural and slightly grotesque. To me and Husband, though, they’re pretty awesome. 

But, since I’m such a kitchen daredevil, I’ll say this: this recipe is good. Quite good, actually. They’re wonderful on these dark, chilly autumn mornings. It’s also a perfect way to use up any leftover pumpkin puree. The key to a good popover is to make sure that your tin is very hot. I let the tin preheat in the oven while I’m cooking. 

 Pumpkin Spice Popovers 
Serves Four 

You will need: 
  • 2 large eggs, room temperature
  • 1 cup milk
  • 1 tbsp. melted butter
  • 1 cup all-purpose flour
  • 1/4 tsp. each salt, nutmeg, and valencia orange peel
  • 1/8 tsp. cloves
  • 1/2 tsp. cinnamon 
  • 1/2 tsp. vanilla extract
  • 1/4 cup pumpkin puree
  • 1 tbsp butter, cold
  • Confectioner’s sugar, to serve (optional)

  • Preheat oven to 375. Place a popover tin or muffin tin in the oven to heat. 
  • Whisk together egg, milk, vanilla extract, pumpkin puree, and melted butter. 
  • Add flour and spices. Whisk until mixed, but slightly lumpy. 
  • Remove tin from oven. Cut cold tablespoon of butter into chunks and divide evenly among wells. 
  • Place tin back in oven for a minute or so, until butter is melted. 
  • Once the butter is melted, add the batter to the tin. Each well should be approximately 2/3 full. 
  • Bake for 20-25 minutes. When popovers are fully cooked, they’re slightly browned on the edges and separate from the sides of the tin. 
  • Serve piping hot with powdered sugar scattered on top, preferably with a cup of tea or coffee. 

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