Before you get excited about this Danish breakfast treat, I must let you know that you have to have a special Æbleskiver pan. Æbleskiver pans have several half-circles which you pour in your batter and fry that side first. Then using a skewer or knitting needle you flip them over to fry up the other side. For years I have been wanting a pan, and within 10 months I have been gifted two (thanks Mom & Grandma!). Below are pictures of what my two pans look like.

With Fall in the air and Thanksgiving right around the corner, I have been seeing lots of recipes featuring pumpkin pop up. Nicole from Pinch My Salt made pumpkin cake doughnuts that I could not get out of my mind. I have made yeast doughnuts before, and have always wanted to try my hand at making cake doughnuts. Unfortunately, one needs to plan ahead if one wants cake doughnuts for breakfast. This is where the idea for pumpkin Æbleskivers was born. Æbleskivers don’t require all the time that is required for doughnut making, but taste just as wonderful. Instead of dusting them with powdered sugar, I rolled them in a sugar, cinnamon, cloves, and nutmeg mixture. I served the pumpkin Æbleskivers with a dollop up whipped cream. I hope my Danish ancestors would be proud of my adaptation.

PUMPKIN ÆBLESKIVER
2 1/4 c AP flour
2 tsp baking powder
1 T sugar
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 c pumpkin puree
2 egg yolks
2 egg whites
4 T butter, melted
2 c buttermilk
vegetable oil for frying

Whisk together dry ingredients. Stir together egg yolks, pumpkin puree, melted butter, and butter milk. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Beat egg whites together until stiff peaks form. Gently fold egg whites in to the batter.

Over medium-medium high heat preheat your Æbleskiver pan. Pour a little oil into each cup. Add about 1-2 T of the pumpkin batter to each cup. Cook for about 2 minutes, then using a skewer or knitting needle turn each Æbleskiver over. Cook for another 2 minutes, until both sides are golden brown. Remove to paper towel lined plate. Toss with sugar mixture. Serve with a dollop of whipped cream. ENJOY!

SUGAR MIXTURE
1/2 c sugar
1 T cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Mix all together.

WHAT OTHERS ARE COOKING UP:
The Mennonite Girls made Frosted Pumpkin Doughnuts
Food for Thought made traditional Æbleskivers
and of course the inspiration Pinch My Salt’s Pumpkin Doughnuts