Fluffy Gluten Free Pumpkin Popovers

Fall mornings call for something warm, light, and delightfully seasonal. These fluffy gluten free pumpkin popovers rise tall, bake golden brown, and fill your kitchen with the comforting aroma of pumpkin spice. Whether served for breakfast, brunch, or as a side with soup, they’re the perfect way to enjoy the flavors of autumn—gluten-free style!

❤️ Summary

If you’ve never made popovers before, don’t worry! This gluten free version is simple and foolproof. These popovers puff beautifully, have a soft, custardy inside, and pair perfectly with butter, honey, or cinnamon sugar. They’re also easy to make dairy-free if needed!

Ingredient Notes:

Here’s what you’ll need to make these fluffy pumpkin popovers:

• Gluten-Free Flour Blend: Choose a 1:1 baking blend that includes xanthan gum for best results.
• Pumpkin Purée: Adds moisture and flavor—make sure it’s pure pumpkin, not pumpkin pie filling.
• Eggs: Room temperature eggs help achieve that signature popover rise.
• Milk (or Dairy-Free Option): Whole milk gives richness, but almond or oat milk also work well.
• Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves.
• Salt & Vanilla Extract: For balance and aroma.
• Butter (or Vegan Butter): Adds richness and helps the edges crisp.

Step-By-Step Photos and Directions:

Follow these easy steps for the perfect pumpkin popovers every time:

• Preheat your oven to 425°F (220°C). Place your popover pan inside to warm up.
• Whisk eggs and milk together until frothy.
• Add pumpkin puree, vanilla, and melted butter. Stir until smooth.
• Gradually whisk in the gluten-free flour blend and pumpkin spice. Batter should be thin.

• Remove the hot pan from the oven, grease it well, and fill each cup halfway.
• Bake for 20 minutes at 425°F, then reduce heat to 350°F and bake another 15 minutes—don’t open the oven door!
• Serve immediately, warm and golden.

Frequently Asked Questions:

1. Can I make these ahead of time?
Popovers taste best fresh from the oven but can be stored in an airtight container for up to two days and reheated at 350°F for 5 minutes.

2. Can I use dairy-free milk?
Yes! Almond, oat, or coconut milk works perfectly to make this recipe dairy-free.

3. Why didn’t my popovers rise?
Make sure your oven and pan are fully preheated and that your batter is thin enough. Cold ingredients or overmixing can also reduce puffiness.

4. Can I make these in a muffin tin?
Yes! Use a standard muffin pan if you don’t have a popover tin—just fill each cup halfway and bake as directed.

More Gluten Free Pumpkin Recipes:

• Gluten Free Pumpkin Cheesecake
• Pumpkin Dump Cake (Dairy-Free Option)
• Homemade Gluten Free Pumpkin Cobbler

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If you enjoyed this gluten free pumpkin popover recipe, please leave a rating or comment below—it helps others find it too!

Gluten Free Pumpkin Spice Popovers

Equipment

• Popover pan or muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons

Ingredients 1x2x3x

For the Popovers:

• 1 cup gluten-free flour blend
• 1 cup milk (or dairy-free alternative)
• 3 large eggs
• ½ cup pumpkin puree
• 2 tbsp melted butter (or vegan butter)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ¼ tsp salt

Instructions

1. Preheat oven and pan to 425°F (220°C).
2. Blend milk, eggs, pumpkin, butter, and vanilla.
3. Whisk in flour, salt, and pumpkin spice until smooth.
4. Grease pan and fill cups halfway.
5. Bake 20 minutes at 425°F, then 15 minutes at 350°F.
6. Serve hot and enjoy!

Notes

For best results, make sure your eggs and milk are at room temperature. Opening the oven door too early will cause the popovers to collapse.

SPECIAL NOTE

This recipe can easily be made dairy-free and nut-free with a few simple substitutions. The key to perfect popovers is a hot pan and consistent oven temperature!

Nutrition

Per Serving:
Calories: 145 | Protein: 5g | Carbs: 18g | Fat: 6g | Fiber: 2g | Sugar: 3g

Nutrition Disclaimer

Nutritional information is estimated using an online calculator and may vary based on ingredients used.