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This pumpkin popovers recipe is savory, herby, and cheesy! It’s got the best of everything – freshly grated parmesan, chopped sage and rosemary, and pumpkin puree to usher in the Fall vibes. Add a little melted butter on top and it’s the perfect snack!
Need more savory pumpkin recipes? Try this cozy Roasted Red Pepper and Pumpkin Soup!
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Table of Contents
These pumpkin popovers such a deliciously filling snack – they’re like little gems of pillowy bites. Right now, I’m all about all things pumpkin and these popovers so befitting! In addition, they’re perfect for the holiday season for a cozy treat that’s just so delicious, especially with a little butter on top!
The popovers have fresh herbs and grated parmesan which adds so much flavor. They’re also really soft and fluffy but also slightly custardy from the pumpkin puree – I just adore the texture!
Unlike a lot of popovers, these do not have a hollow center, but it is very moist and tasty! I added a sage brown butter on the top of each popover for more buttery herby goodness and it was just so delish!
Ingredients
- pumpkin purée
- whole milk
- Large eggs
- salted butter
- all purpose flour
- sage leaves
- rosemary
- parmesan grated
- kosher salt
Equipment Needed
- Popover Pan – contrary to popular belief, you don’t need a special pan for this recipe! You can use a 6-cup popover pan or a 12-cup mini popover pan for small popovers. However, if you don’t have either, you can use a muffin pan.
- Electric Mixer
- A large bowl
Pro Tips for making Savory Popovers
- Do not open the oven door during the cooking process! The popovers will either rise and collapse or not rise at all.
- Be sure to whip your ingredients for at least 3 minutes. Beating air into the pumpkin mixture will allow it to rise in the oven!
- Bake the popovers on the lower rack in the oven. This will allow the popovers to rise without hitting the top of the oven rack. If you need to remove an oven grate, I highly suggest it!
- Use room temperature eggs and milk to prevent having to overmix your batter.
How to make Pumpkin Popovers
- Preheat the oven to 450 degrees F. Add a teaspoon of butter into the cups of popover pan and place it into the oven.
- Combine flour, chopped rosemary, sage, grated parmesan, and salt in a medium bowl. Whisk together until combined.
- Combine eggs, pumpkin puree, and whole milk to a large mixing bowl. Use an electric hand mixer to mix together for 3 minutes, until frothy.
- Add melted butter and continue to blend for another 15 seconds.
- Fold dry ingredients into the pumpkin mixture.
- Carefully remove the popover pan from the oven. Pour batter into the popover pan cups until 3/4 the way full.
- Place bake into the oven and bake for 20 minutes at 450 degrees F. Then reduce the temperature to 350 degrees F and continue to bake for 18-20 minutes, until tall and golden brown.
- Let the popovers cool on a wire rack.
Recipe FAQs
Yes! Allow the popovers to cool completely, then wrap them in an airtight container and freeze for up to one month.
Yes! You can spread the batter among 6 muffins cups in a muffin pan or spread the batter among all 12 muffin cups and make mini popovers.
Yes! You can make popovers about 1-2 days ahead of time. When you’re ready to eat them, simply reheat the popovers in an oven for about 7-10 minutes at 350 degrees F.
More Recipes
- Pumpkin Pie with Graham Cracker Crust
- Pumpkin Muffins
- Pumpkin Beer Cheese Skillet with Soft Pretzels
- Pumpkin Bread
- Pumpkin Cream Cheese Dump Cake
- Sage Browned Butter Pumpkin Pie with Spiced Meringue
- Sweet Potato Pie Recipe
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pumpkin Popovers
Equipment
- Popover Pan or Muffin Pan
Ingredients
- 1 1/2 cups (187.5 g) all purpose flour
- 5 sage leaves, , chopped
- 1 tbsp (0.99 tbsp) Rosemary, , chopped
- 1/4 cup (25 g) Parmesan, , grated
- 1 tsp (0.99 tsp) Kosher Salt
- 1/3 cup (38.67 g) pumpkin purée
- 1 1/4 cup (305 g) whole milk
- 4 large (200 g) eggs
- 5 tbsps (4.93 tbsps) unsalted butter, , melted
Instructions
- Preheat the oven to 450 degrees F. Add a teaspoon of butter into the cups of popover pan and place it into the oven.
- Combine flour, chopped rosemary, sage, grated parmesan, and salt in a medium bowl. Whisk together until combined.Combine eggs, pumpkin puree, and whole milk to a large mixing bowl. Use an electric hand mixer to mix together for 3 minutes, until frothy.
- Add melted butter and continue to blend for another 15 seconds.Fold dry ingredients into the pumpkin mixture.
- Carefully remove the popover pan from the oven. Pour batter into the popover pan cups until 3/4 the way full.
- Place bake into the oven and bake for 20 minutes at 450 degrees F. Then reduce the temperature to 350 degrees F and continue to bake for 18-20 minutes, until tall and golden brown.Let the popovers cool on a wire rack.
Notes
- Do not open the oven door during the cooking process! The popovers will either rise and collapse or not rise at all.
- Be sure to whip your ingredients for at least 3 minutes. Beating air into the pumpkin mixture will allow it to rise in the oven!
- Bake the popovers on the lower rack in the oven. This will allow the popovers to rise without hitting the top of the oven rack. If you need to remove an oven grate, I highly suggest it!
- Use room temperature eggs and milk to prevent having to overmix your batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
