Have you tried a popover yet? These gluten-free pumpkin popovers are almost like a little airy souffle you can hold in your hand and eat. This gluten free pumpkin spice popover recipe would make a great fall treat.
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What is a popover?
As mentioned above, a popover is like a souffle and a roll combined into one delicious bread. These pumpkin popovers rise way up above the pan as they cook. You have to get them out of the oven quickly because they fall pretty quickly as they cool down.
They make delicious bread to serve with soup and stews! Try dipping these popovers into these tasty soup recipes: Lentil Soup With Bacon or this Creamy Butternut Squash Soup.
Feel free to reach out if you have any questions. These popovers would be gorgeous to serve over the holidays. Combine a basic popover recipe with pumpkin spice, and you get the perfect pumpkin popover recipe!
If you love gluten free bread as much as we do, you will want to try all of my gluten free bread recipes.
As I first start, I do need to tell you how deceptively easy this popover recipe is to make. You fill the little cups in the popover pan about halfway. And bam, they are light and fluffy right out of the oven.
When they are baking in the oven, they rise way up. You may worry that they will spill over the top edges!
I flavored my Popover recipe with pumpkin spice for fall. You can easily omit the pumpkin spice and enjoy them all year to make gluten free popovers!
Why these gluten free pumpkin popovers are so good:
- These popovers are easy to make.
- You get delicious pumpkin spice flavor in every fluffy bite.
- Nobody will know these pumpkin spice popovers are gluten free!
- You can serve them with any meal!
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe using the two blends listed above. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Eggs – Use size large.
- Pumpkin spice – Use store-bought or make your own homemade pumpkin spice by blending 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger (more if you like it gingery!), and 1/8 teaspoon ground cloves.
- Milk – If you are dairy-free, use non-dairy milk.
- Butter – Use vegan butter if you need these popovers to be dairy-free.
Step-By-Step Photos and Directions:
Preheat the oven to 425º F.
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Step 1: Add your dry ingredients and whisk to blend.
Step 2: Add your butter to a microwave-safe bowl. Melt for 35 seconds to soften the butter. Add the rest of the wet ingredients to the bowl and mix.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix gently, careful not to overmix the batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Pour the batter into a greased popover pan. Fill each cup about 1/2 way.
Step 6: Bake at 425º F for 20 minutes, then reduce the heat to 350º F for 10 minutes. Be careful not to open the oven door (they will completely deflate if you open it!)
Step 7: Take these beauties out of the oven and carefully remove them from their pan. With a toothpick, poke a tiny hole in the side of each popover to prevent them from deflating. Let them cool a bit, then take a bite.
These fall-flavored pumpkin spice popovers turn out crispy on the outside and moist and chewy on the inside. They would go wonderfully with any meal or have one with a cup of tea or coffee. These popovers are wheat-free and Celiac-safe.
Frequently Asked Questions:
A popover pan is a deep pan with cups that are separated from each other so hot air can circulate around each cup.
If you don’t have a popover pan, you can easily make this recipe for popovers in a muffin tin. Your gluten free popovers will just be a lot shorter. They will still rise up and taste light and fluffy!
They can deflate if you don’t poke a hole in your popovers. Another cause is if you open the oven door too soon.
Popovers are usually best eaten immediately, but they will keep fresh for up to 2 days in an airtight container.
More Gluten Free Pumpkin Recipes:
- Gluten Free Pumpkin Spice Shortbread
- Easy Gluten Free Pumpkin Snickerdoodles
- Gluten Free Pumpkin Muffins with Chocolate Chips
- Gluten Free Pumpkin Biscotti
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pumpkin Spice Popovers
Equipment
Ingredients
- 1 ¼ cups gluten free flour blend * see note
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 3 tablespoons cane sugar
- 2 tablespoons unsalted melted butter
- 4 large eggs
- 1 cup non-dairy or regular milk
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat your oven to 425º F. You won't bake the popovers at this temperature the whole time, but you want the oven to be very hot for the first 10 minutes of baking. I put my empty popover pan in the oven while it is heating up to get that warm too.
- Spray coconut oil or gluten free baking spray in each cup of a popover pan.
- In a large bowl, add 1 1/4 cups gluten free flour blend, 1/2 teaspoon ground cinnamon, 1 1/2 teaspoons pumpkin pie spice, 3 tablespoons cane sugar, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a small bowl, whisk together the 2 tablespoons unsalted melted butter, 4 large eggs, 1 cup non-dairy or regular milk, and 1 teaspoon pure vanilla extract.
- Pour wet ingredients into dry ingredients and whisk to blend
- Fill each popover cup about 2/3 full with batter.
- Quickly put the pan into the oven. Bake at 425º F for 20 minutes, then reduce the temperature to 350º F for 10 minutes. Do NOT open the oven door during baking time. This will cause your popovers to deflate.
- To prevent them from deflating when you take them out of the oven, quickly poke a hole in the side of each popover when you take them out of the oven. You can use a toothpick or sharp knife point.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan gum – If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- These popovers will keep up to 4 days in an airtight container or up to 4 months in the freezer. Thaw them, then reheat them in the oven at 325º F for 15 minutes.
- Note: If you don’t have a popover pan, don’t worry. Many make popovers in a muffin pan. They just won’t get as tall, but the bubbly fluffiness will still be there!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Loved the flavor of these popovers! Unfortunately, I had to make them in a muffin tin, and the center was a little raw. I even cooked them an extra 5 min and let cool before eating. What did I do wrong? Could it have been the almond milk I used (instead of cow’s milk)?
Hi Judy, I am not sure on the milk vs almond milk…Did you make sure your oven was fully at the right temperature before putting the popovers in? What gluten free flour blend did you use? Thank you,
Sandi
Hi! I am planning to make these tomorrow. Do I have to adjust the time if I am using a muffin/cupcake pan? Thanks
Hi Christina, I have not made this recipe in a muffin tin. I would check these at about the 15 minute mark, which is sooner than with a popover pan…keep an eye on them. They puff way up 🙂
Looks great! But, is there a vegan version. Will I be able to sub flax meal or chia seed for the eggs? Sometimes I use a bit of soy or Silk bread protein milk for some of the water to add the protein that some recipes need when replacing the egg.
Hi Bebe, I haven’t tested any egg substitutes. Puffy breads like this puff up because of the egg in the recipe. If you do try one, please come back and let us know how it turned out.
Any chance this recipe would work in a muffin tin? I don’t own a pop over pan. Thanks!
You know, it should be fine Barbara…thinking about it you will need to be careful not to fill the cup more than half way because these rise way up and you don’t want any spillage into the bottom of your oven. Let me know how they turn out 🙂
Oooo these sound perfect for fall! I’ve never made popovers before so need to try these! Going to try using a dairy free milk and coconut milk to try making these dairy free as well!