These spiced sourdough pumpkin popovers bake up crisp and golden outside with a tender, custardy center. Pumpkin adds color and subtle sweetness, while sourdough discard contributes a gentle tang. Serve them hot from the oven with softened butter and maple syrup.
Spiced Sourdough Pumpkin Popovers
Crisp, warmly spiced popovers made with pumpkin purée and sourdough discard.
Yield: 6 popovers Prep: Bake:
Ingredients
- 120 grams reduced-fat milk
- 110 grams pumpkin purée
- 3 large eggs
- 130 grams sourdough starter, ripe or discard
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine salt
- 120 grams all-purpose flour
- Nonstick cooking spray, oil, or melted butter, for the pan
- Softened butter and maple syrup, for serving (optional)
Instructions
- Place a standard metal muffin tin in the oven and heat the oven to 450°F.
- Warm the milk and pumpkin purée together in a small saucepan or microwave-safe bowl until just slightly warm to the touch. Do not let the mixture become hot.
- Whisk the eggs in a small bowl. In a large bowl, whisk together the warm milk mixture, eggs, sourdough starter, pumpkin pie spice, and salt.
- Add the flour and whisk just until combined. A few small lumps are fine; the batter should be thin and pourable.
- Carefully remove the hot muffin tin from the oven. Grease 6 alternating cups so the filled cups have space between them.
- Working quickly, divide the batter among the greased cups, filling each almost to the top.
- Bake for 15 minutes without opening the oven door. Reduce the oven temperature to 375°F and continue baking for 15–20 minutes, until the popovers are well risen and golden brown.
- Remove the popovers from the pan and serve immediately with softened butter and maple syrup, if desired.
Notes
For the best rise, make sure the oven and pan are fully heated before adding the batter, work quickly when filling the cups, and avoid opening the oven during baking.
Adapted from Sourdough Popovers by King Arthur Baking.