Ingredients
- ¼ cup pumpkin puree
- 3 eggs
- 3 egg whites
- 2 cups skim milk
- 2 Tbsp. canola oil
- 2 cups flour
- ¼ tsp. salt
- ¼ tsp. pumpkin pie spice
- ⅛ tsp. cayenne
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Instructions
- Preheat oven to 400ºF, placing a 12-cup muffin pan on a baking sheet in the oven to heat with the oven.
- In a medium bowl, whisk together pumpkin puree, eggs, egg whites, milk, and oil until smooth.
- Combine flour, salt, pie spice, and cayenne in a large bowl. Whisk the pumpkin mixture into the dry ingredients 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 (25-30 minutes).
- Remove the popovers from the oven and reduce the oven temperature to 350ºF. With a small knife, cut small slits into the sides of the popovers, 3 or 4 per popover. Bake until fully cooked (7-10 minutes).