The Eclectic Quill

Website of Joshua McGee


Spiced Sourdough Pumpkin Popovers

These spiced pumpkin popovers with a subtle sweetness and tang are delicious served straight out of the oven with butter and maple syrup.



  • 120g reduced-fat milk
  • 110g cooked pumpkin puree
  • 3 large eggs
  • 130g unfed sourdough starter
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 120g all-purpose flour


  1. Preheat oven (with muffin tin inside) to 450°F.
  2. In the microwave or in a small saucepan, heat the milk and pumpkin puree together until the mixture feels slightly warm to the touch.
  3. Whisk the eggs in a small bowl.
  4. In a large bowl, combine the pumpkin/milk mixture, eggs, sourdough starter, spice, and salt.
  5. Mix in the flour.  Do not over-mix — a few small lumps are OK.
  6. Carefully remove the hot pan from the oven, and spray alternate cups, in a diamond pattern, with non-stick spray (you should end up with six sprayed cups). Quickly pour the batter into the cups, filling them to the top.
  7. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 minutes, until popovers are golden brown.
  8. Remove the popovers from the oven and serve immediately with softened butter stirred with maple syrup.

Yield: 6 popovers.

(Recipe based on Sourdough Popovers from King Arthur Flour)

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