This post for Pumpkin Spice Popovers is sponsored in conjunction with PumpkinWeek. Product samples were received from sponsor companies and used in the recipes created to share with my readers. All opinions are mine alone.
Pumpkin Spice Popovers are the perfect way to start off Pumpkin Week! Full of pumpkin flavor, these not too sweet popovers, are topped with a pure maple syrup and butter glaze. This is a delicious combination that will have your savory and sweet taste buds popping!
To make this recipe you will need: Butter, Eggs, Pumpkin Puree, Brown Sugar, Flour, Pumpkin Pie Spice, Maple Syrup, and Confectioner’s sugar.
The one thing about being the cook/baker in your home is you have to be versatile and satisfy everyone. If your heart is in your kitchen, that is how you will feel and it is exactly how I feel.
I don’t make recipes to please just me, I make them to please those I love, my friends and family. I also will make them to thank others or to welcome people into my neighborhood. It gives me that warm, feel good feeling.
Where am I going with this? Well, fall is that time of year when you think of making warm, comforting food. Food that makes you feel good. Pumpkin is one of those foods for me. I love making recipes with pumpkin. Sweet or savory, it’s one of my favorite fall foods.
This particular recipe is a combination of the sweet and savory. The popovers themselves are mostly savory. Just a tablespoon of brown sugar in them. They are topped with a homemade maple butter glaze that this north country New York girl absolutely loves!
How do I make the best Pumpkin Spice Popover?
- A popover pan is recommended, but you can use a muffin pan instead.
- Use good quality ingredients.
- Be generous with the butter you use to grease your pans. This will prevent sticking.
- Start baking at a hot temperature for the first 20 minutes, then reduce the heat to a lower temp to continue baking.
- Don’t open the oven door until it is time to remove them from the oven!
When is the best time to consume your Pumpkin Spice Popovers?
Absolutely, without a doubt, the best time to enjoy your popovers is as soon as they come out of the oven. You can top them with some of the maple butter glaze, or just use regular or whipped butter.
Don’t limit yourself as to what time of day or course you serve these for! You can enjoy these popovers any time of the day! Breakfast, brunch, snack, dessert.
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
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Are you looking for more pumpkin recipes? Check out these links to others involved with this year’s PumpkinWeek celebrations then scroll to the end for today’s recipe!
Here are today’s #PumpkinWeek recipes:
Here are today’s #PumpkinWeek recipes:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
Preheat oven to 450 degrees. Grease popover pan or muffin tin thoroughly with butter. Heat milk and butter to lukewarm. When the butter just begins to melt is when it is warm enough. Whisk together eggs, milk, pumpkin puree, and brown sugar until thoroughly combined. Stir flour and pumpkin pie spice. Batter will be runny. Pour batter into popover pan or muffin tin filling 2/3 to 3/4 full. Place popovers in oven and bake for 20 minutes. Do not open the oven door during baking. After 20 minutes, reduce heat to 350 (without opening oven door) and continue to bake another 10 to 15 minutes, until golden brown. While popovers are baking, make your maple butter glaze. Combine maple syrup to melted warm butter and stir well to combine. Add confectioners sugar and mix until combined. Remove popovers from oven and poke the top of each with the tip of a knife or fork tines to release steam. Serve immediately with maple butter glaze or regular butter.
For the Popovers:
For the Glaze:
Serving Size: 1 popover
Amount Per Serving: Calories: 100 Total Fat: 4g Saturated Fat: 2g Cholesterol: 40mg Sodium: 40mg Carbohydrates: 12g Fiber: 0g Sugar: 5g Protein: 3g
Preheat oven to 450 degrees.
Grease popover pan or muffin tin thoroughly with butter.
Heat milk and butter to lukewarm. When the butter just begins to melt is when it is warm enough.
Whisk together eggs, milk, pumpkin puree, and brown sugar until thoroughly combined. Stir flour and pumpkin pie spice. Batter will be runny.
Pour batter into popover pan or muffin tin filling 2/3 to 3/4 full.
Place popovers in oven and bake for 20 minutes. Do not open the oven door during baking.
After 20 minutes, reduce heat to 350 (without opening oven door) and continue to bake another 10 to 15 minutes, until golden brown.
While popovers are baking, make your maple butter glaze. Combine maple syrup to melted warm butter and stir well to combine. Add confectioners sugar and mix until combined.
Remove popovers from oven and poke the top of each with the tip of a knife or fork tines to release steam.
Serve immediately with maple butter glaze or regular butter.