I’ve been dying to post these for over a week. You have no idea how hard it’s been!
You probably know I am a big fan of the pop over in this house – in fact, pretty much any weekend where breakfast is made, pop overs are on the menu. Jon always requests them, and little Seven says they are his favorite, so I consider them the breakfast staple. I’ve done plain, I’ve done buttermilk, I’ve done chocolate chip, I’ve done blueberry. I’ve introduced friends and family to the joy that is the pop over.
And now that it’s fall, I introduce YOU to the Pumpkin Pie Pop Over.
But not just the pop over…the MINI popover.
Sure, you can use a standard muffin tin, but I have this fun new mini pop over pan from Chicago Metallic that I am loving, and it was perfect for this recipe. It will make 12, the same amount my standard go-to recipe will make, but for some reason, neither of us could manage to eat more than 3 each. So we had a lot left! Luckily, they refrigerate well and are just as good the next day…should you find yourself unable to eat the whole batch. Serve them up with my Pumpkin Orange Vanilla Bean Butter, or, try a cinnamon sugar butter…both are excellent. Enjoy!
Pumpkin Pie Mini Pop Overs
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
3 Tablespoons butter
1/2 cup pumpkin puree
1 cup milk
1 cup All Purpose Flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
Preheat Oven to 375.
Divide the butter into the 12 cups of your Pop Over Pan (or muffin tin). Place the pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the pumpkin, milk and sugar, then whisk in the flour and spices. Mix in the vanilla. Pour the batter into the butter filled cups and return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 25 minutes.
I’m giving away one of these Mini Pop Over Pans from Chicago Metallic, and I know you need one! Leave me a comment here telling me why you want this fabulous pan, and you’ll be entered to win one! But wait! There’s more! Here are SIX more chances to win…
Stumble this post, then comment letting me know you did so.
Pin a picture of this post on Pinterest (you know you want to, we Pinterest folks are addicts and want to pin anything delicious!) Again, be sure to comment letting me know you did.
Share this post on Facebook, for one chance to win. Just be sure to come back here and comment, letting me know you did.
For another chance, Tweet the link to this post. Again, return, and let me know you did – I’m not psychic!
So there are SIX chances!
I highly recommend Following doughmesstic on Twitter and becoming a Fan on Facebook as well, as I have this tendency to throw bonus entries out via those two. No bonus entries just for dong those, but pay attention, I only shout out the bonus once! Oh, just follow me, okay? It can’t hurt!
Contest is open to addresses in the US only, and closes at 11:59pm EST on November 5, 2011. Prize is supplied and shipped by Chicago Metallic. I was supplied one to review, but was NOT paid for this post, and all opinions are my own.
Brands and Products Used in This Post
- Eggs: Eggland’s Best
- Pumpkin: Libby Brand
- Flour: Midstate Mills
- Sugar: Domino
- Spices: Spice Islands
- Vanilla: Beanilla
- Butter: Land o’Lakes
- Baking Pan: Chicago Metallic
Have a great week everyone!!