Pumpkin Popovers

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Pumpkin Popovers
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Fall mornings are my favorite; the air is crisp, the light is gorgeous, and the mug of coffee in my hands just feels right. Fall mornings also mean fall breakfasts. And what screams fall breakfast more than pumpkin popovers? They're warm and cozy with just a hint of pumpkin and spice. Try them with butter and rich maple syrup or honey. You'll be hooked.

 

What you'll need

  • cooking spray
  • 2 eggs
  • 1 cup milk
  • 1 Tbsp oil
  • 1/4 cup canned pumpkin
  • 1 cup flour
  • 1/4 tsp cinnamon

How to make it

  1. Preheat oven to 400 degrees. Spray muffin or popover tins. Set aside.

  2. Use a wire whisk to beat eggs. Add milk, oil and pumpkin to eggs. Mix until smooth.

  3. Add flour and cinnamon to mixture. Mix well untl there are no lumps.

  4. Fill tins half way full with batter. Bake at 400 degrees for 20 to 25 minutes.

    Note: The addition of pumpkin to this recipe requires the popovers to cook a bit longer than classic popovers. You'll want to keep an eye on them after the 20 minute mark. The tops of the popovers should be somewhat crisp.

    Let cool slightly before removing from pan.

    You can find more of Jennifer's playful idea on her site Classic Play. You can also follow her on facebook, twitter and pinterest.

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