Pumpkin Popovers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/4 cup canned pumpkin puree3 large eggs3 large egg whites2 cups nonfat milk2 tablespoons canola oil2 cups all-purpose flour 1/2 teaspoon salt1/4 teaspoon pumpkin-pie spice1/8 teaspoon cayenne
1. Preheat the oven to 400°F. Place 2 12-cup muffin pans on a baking sheet in the oven to preheat. (need 24 cups, but can be done in 2 batches)
2. Whisk together pumpkin puree, eggs, egg whites, milk and oil in a medium bowl until smooth.
3. Combine flour, salt, pie spice and cayenne in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.
4. 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°. With a small knife cut small slits into the sides of the popovers, about 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.
Makes 24 popovers. If you use only 12 muffin cups to make 12 servings:
NUTRITION INFORMATION: Per serving: 134 calories; 4 g fat (1 g sat, 1 g mono); 54 mg cholesterol; 19 g carbohydrate; 6 g protein; 1 g fiber; 146 mg sodium; 128 mg potassium.
Nutrition bonus: Selenium (20% daily value), Vitamin A (19% dv), Folate (17% dv).
1 Carbohydrate Serving
Number of Servings: 24
Recipe submitted by SparkPeople user YSKINNY.
2. Whisk together pumpkin puree, eggs, egg whites, milk and oil in a medium bowl until smooth.
3. Combine flour, salt, pie spice and cayenne in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.
4. 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°. With a small knife cut small slits into the sides of the popovers, about 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.
Makes 24 popovers. If you use only 12 muffin cups to make 12 servings:
NUTRITION INFORMATION: Per serving: 134 calories; 4 g fat (1 g sat, 1 g mono); 54 mg cholesterol; 19 g carbohydrate; 6 g protein; 1 g fiber; 146 mg sodium; 128 mg potassium.
Nutrition bonus: Selenium (20% daily value), Vitamin A (19% dv), Folate (17% dv).
1 Carbohydrate Serving
Number of Servings: 24
Recipe submitted by SparkPeople user YSKINNY.
Nutritional Info Amount Per Serving
- Calories: 69.2
- Total Fat: 1.8 g
- Cholesterol: 0.6 mg
- Sodium: 62.2 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.4 g
- Protein: 3.6 g
Member Reviews
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TRIPPKA
Popovers were great. Made them in mini muffin tins AND in mini bundt pans. Microwaved well the next day. Minor adjustments to cooking time, as first was smaller than regular muffin cups, second larger. Next time I will try a bit more pumpkin, less milk, more cinnamon for stronger pumpkin pie flavor - 8/18/11