Pumpkin Popovers

Name: Pumpkin Popovers
Ingredients: 2 cup nonfat milk; ¼ cup canned pumpkin purée; 2 tablespoon canola oil; 3 large eggs plus 3 large egg whites; 2 cup all-purpose flour; ¼ teaspoon salt; ¼ teaspoon pumpkin pie spice; ⅛ teaspoon cayenne; nonstick cooking spray

Guiding Stars|Oct. 28, 2014 2:04 pm EST

Pumpkin Popovers

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Denser than normal popovers, these little gems make a filling snack, especially when paired with a bit of natural peanut butter. The cayenne adds a slight bite to these popovers, but can be omitted if desired or substituted with your favorite pumpkin spice blend. This recipe comes from Guiding Stars. Click Here to See More Pumpkin Recipes

Servings

12

Ingredients

2 cup nonfat milk
¼ cup canned pumpkin purée
2 tablespoon canola oil
3 large eggs plus 3 large egg whites
2 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pumpkin pie spice
⅛ teaspoon cayenne
nonstick cooking spray

Directions

Preheat the oven to 400 degrees F. Place a 12-cup muffin pan on a baking sheet in the oven to preheat.
Whisk together the milk, pumpkin, oil, eggs, and egg whites in a medium bowl until smooth.
Combine the flour, salt, pie spice, and cayenne in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.
Remove the muffin pan from the oven and coat it with cooking spray. Divide the batter among the prepared cups. Bake the popovers until they are puffed and browned, about 25 minutes.
Remove the popovers from the oven and reduce the oven temperature to 350 degrees F. With a small knife, cut small slits into the sides of the popovers, 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.