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Preheating the muffin pan before baking makes these reduced-fat popovers rise to dramatic heights.

Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F. Place a 12-cup muffin pan on a baking sheet in the oven to preheat.

  • 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.

  • 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 degrees . 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.


Make Ahead Tip: Prepare up to 8 hours in advance. Reheat at 325° for 7 minutes.

Nutrition Facts

1 popover
134 calories; protein 6.1g; carbohydrates 18.5g; dietary fiber 0.7g; sugars 2.4g; fat 3.8g; saturated fat 0.8g; cholesterol 47.3mg; vitamin a iu 953.1IU; vitamin c 0.2mg; folate 69.5mcg; calcium 62.2mg; iron 1.3mg; magnesium 12.7mg; potassium 127.8mg; sodium 146.2mg; thiamin 0.2mg.

1 starch, 1 fat