It’s “Pumpkin Everything”
Are you a pumpkin lover or a pumpkin hater?
I’m definitely a lover, and now when we’re in “pumpkin everything” season, it’s time to enjoy it to the fullest.
There are tons of recipes with pumpkin, and I get to enjoy this sweet winter squash many different ways. My favorite ones are pumpkin pancakes or waffles, lamb and pumpkin stew, chicken and pumpkin soup, and pumpkin breakfast rice. As I’m writing this, I’m making a mental note to dedicate future posts to these recipes too. They’re quite delicious!
If you’re a pumpkin lover like me, make sure you’re ingesting an actual pumpkin and not its chemical substitutions. Pumpkin spice latte may sound tasty, but it’s just another name for a chemical cocktail. Be good to yourself and don’t put anything harmful in your body. You can actually make a delicious pumpkin latte at home using a spoonful of real pumpkin, pure spices and your choice of milk. And it tastes so much better than Starbucks!
Today’s recipe is about using pumpkin to make popovers. Have you had a real steakhouse popover? They’re tall hollow bread rolls that are crusty on the outside but with airy pockets inside, full of soft and moist crumbs. They’re great as a steak and lobster companion but also make a delectable breakfast choice. You can make them sweet or savory or leave them plain so you can add a variety of spreads and toppings.
We’re making pumpkin popovers today. They’re a bit denser than plain popovers, but it creates a wonderful texture that holds all the fruit spreads and melted butter to bring you a filling breakfast on a chilly Fall morning. Let’s enjoy this pumpkin season to the fullest!
What’s Cooking This Week
The signature high rise of popovers is not always easy to achieve in their gluten free version. I suggest using bread flour gluten free mix that’s not too high in gummy starch content, without bean flours or xanthan gum. Make sure you beat the eggs till they’re pale yellow. And, as always, sift and lightly spoon in the flour rather than scooping it into a measuring cup. You can use either homemade pumpkin purée or canned pumpkin. If you pre-roast and mash pumpkin, you may need to add a bit more liquid as it’s generally less moist than canned one. At last, if you don’t have a popovers pan, you can use a muffin tin, but they won’t rise as high in this case. This recipe is quite simple and comes together in a pinch. You can surprise your loved ones with a hot breakfast on a weekday morning or serve them to your guests during this holiday season.
Pumpkin Popovers
Make sure all ingredients are room temperature, flour is sifted and measured correctly.
Beat sugar and eggs thoroughly for several minutes till they’re pale yellow. Add pumpkin, maple syrup, vanilla and rum essence, beat to combine, then add milk, butter and beat to combine again.
Sift together flour with salt and gradually add to the batter to combine.
Grease a popover pan and fill about 3/4 each. Bake in a pre-heated oven 450 degrees for 20 minutes, lower the temperature to 350 and bake for another 20 minutes.
Remove them from the pan right away and make a tiny hole in each to let the steam out.
Enjoy them while they’re hot with butter, fruit jam or top with pumpkin butter for that extra pumpkin taste.
I’m pretty sure it’ll become your favorite cold weather breakfast from now on. Let me know how they turned out!
Gluten Free Pumpkin Popovers
Ingredients
- 3 eggs
- 1 1/2 cup gf flour mix
- 1 1/2 cup milk of choice
- 4 Tbsps pumpkin puree
- 2 Tbsps sugar
- 1 Tbsp butter melted
- 1 Tbsp maple syrup
- 2 tsps pumpkin spice mix
- 1 ts vanilla
- 1 tsp rum essence
- 1/4 tsp salt
Instructions
- Beat sugar and eggs thoroughly for several minutes till they’re pale yellow.
- Add pumpkin, maple syrup, vanilla and rum essence, beat to combine, then add milk, butter and beat to combine again.
- Sift together flour with salt and gradually add to the batter to combine.
- Grease a popover pan and fill about 3/4 each. Bake in a pre-heated oven 450 degrees for 20 minutes, lower the temperature to 350 and bake for another 20 minutes.
- Remove them from the pan right away and make a tiny hole in each to let the steam out.
Notes