Pumpkin Spice Dutch Baby
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- maple syrup
- powdered sugar
- 3 large eggs at room temperature
- 1/4 cup pumpkin puree
- pecans
- 3/4 cup milk (i used 2%)
- 3/4 cup king arthur 100% organic white whole wheat flour
- 1 1/4 teaspoons pumpkin pie spice (or mix of cinnamon ginger, nutmeg, allspice and cloves)
- 2 tablespoons coconut sugar or light brown sugar
- stonyfield smooth & creamy whole milk french vanil
- Carbohydrate 5.92523135314205 g
- Cholesterol 173.89 mg
- Fat 11.9617958333305 g
- Fiber 1.72762504518032 g
- Protein 5.274455625 g
- Saturated Fat 5.03109799999949 g
- Serving Size 1 1 Serving (67g)
- Sodium 164.082599999878 mg
- Sugar 4.19760630796172 g
- Trans Fat 1.150498875 g
- Calories 150 calories
Preheat oven to 400° F.Place a 10-inch cast iron skillet in the oven to heat.Blend the eggs, milk, pumpkin, flour, pumpkin pie spice, vanilla, salt, and sugar together in a blender until smooth. Alternatively you can whisk the eggs and milk together in a bowl until blended and light yellow and then whisk in the other ingredients until smooth.Remove the skillet from the oven. Place the butter in the skillet and swirl it around until it melts.Pour the batter into the skillet and transfer the skillet to the oven. Bake 22-25 minutes until puffed up and golden brown. Remove from oven and serve (Dutch baby will start to fall within minutes of being taken out of the oven). Drizzle with yogurt and maple syrup and top with pecans. Dust with powdered sugar.
