These pumpkin popovers are easily made in the blender and topped with a tart and tangy cranberry relish also made in the blender. Perfect for Thanksgiving!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Baked Goods
Cuisine: American
Keyword: pumpkin popovers, pumpkin popovers with cranberry relish
Add milk, pumpkin, eggs and butter to the blender and blend for about 30-45 seconds until thoroughly combined and smooth.
Add the flour, pumpkin pie spice and salt and blend again until smooth and bubbly.
Place a muffin tin in the preheated oven for 2-3 minutes until hot.
Remove the tin from the oven and grease each mold with coconut oil on the bottom and up the sides. Use a paper towel to help spread it around and not burn your hands.
Turn the blender back on for 10 seconds to re-mix the batter.
Pour the batter 3/4 of the way up each muffin tin.
Place in the oven and bake for 15 minutes.
Lower the temperature to 350 degrees and bake for another 15 minutes. Do not open the oven at all during baking otherwise the popovers will deflate.
Remove from oven, popovers should be puffy and sound hollow when you tap on them.
Let sit for 1-2 minutes to cool then remove from tin, poke a small hole in the bottom or side of each popover with a sharp knife to let the steam escape and serve warm.
Cranberry Relish
Combine all the ingredients in the blender.
Blend together until everything is finely chopped and a "relish" consistency.