Flex your baking chops with these impressive sugar-and-spice souffles.
Our recipe developer described them as heavenly, pumpkin and spice goodnessyou’ll soon find out she was right.
When you incorporate the egg white mixture into thepumpkinmixture, be sure to fully incorporate with the first addition.
Credit: Photographer: Antonis Achilleos, Prop Stylist: Claire Spollen Food Stylist: Chelsea Zimmer
For the remaining two, fold in until just incorporated.
When it comes to baking, doneness is key.
Underbake and you’ll have wet, eggy centers.
Overbake and your souffles will deflate and be terribly dry.
Check the souffles with a skewer before removing from the oven.
It should be slightly wet and the souffles should wobble slightly when gently shaken.
Gently dust the top of the souffles with powdered sugar and serve without delay.
They pair wonderfully with a hot cup of coffee.
Place ramekins on a rimmed baking sheet.
Divided mixture evenly between prepared ramekins; smooth tops slightly with finger or a small offset spatula.
Sprinkle souffles with powdered sugar and serve immediately.
