Pumpkin Aebleskiver Recipe

I’ve been volunteering some time at my grange during Apple Festival on GreenBluff where one of the vendors sells the most delicious aebleskivers served with a choice of applesauce and caramel, huckleberry, or boysenberry jam. It got me to thinking that I’d like to make a pumpkin version. (Aebleskivers are a sort of like a puffy version of a pancake, a little bit larger than a donut hole). I love how these turned out – pretty springy (which is hard to achieve with pumpkin anything), not too sweet, and perfectly representative of autumn. The recipe is also classified vegan, but don’t let that scare you if that’s not your thing. They’re delicious! If you don’t have an aebleskiver pan, feel free to make pancakes!

Pumpkin Aebleskivers

2 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups almond milk (or any milk you have on hand)

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 tablespoon apple cider vinegar

Combine dry ingredients in a mixing bowl and whisk until well blended. Add wet ingredients in order listed and whisk until well combined. Heat aebleskiver pan over medium low heat. Once heated, fill each aebleskiver opening with batter, just below the rim. Cook until batter begins to puff and bubble up above the rim. Use a toothpick or skewer to flip the dough, poking into the side of each one. Cook for a few minutes more, until batter is cooked throughout. Once cooked and golden brown, remove from the pan with the toothpick or skewer. Repeat with remaining dough until all are cooked. (This recipe makes 28 aebleskivers.) Serve with maple syrup.

I also love serving with maple pecans (as pictured), which can be easily made by toasting pecans in a pan over medium heat, then drizzling with maple syrup and stirring until syrup has fully glazed the nuts and is no longer runny. Cool nuts on an oiled piece of foil.