If you are making sage butter, follow steps 1 & 2. If youre using regular butter, skip to step 3. Make your sage butter by melting butter in a pan. Add in sage and stir consistently. As butter starts to foam, keep stirring until it is nicely browned and caramelized. Remove 3 tbsp of the butter and set aside. This will be used for making your popovers.
Add the rest of the butter to a bowl and remove the sage. Whip over another bowl filled with ice until it hardens, about 3 minutes. Before it gets too hard, add pumpkin puree and combine. Wrap in parchment paper and place in the fridge until it fully hardens. Top with flaky sea salt.
Meanwhile preheat oven to 425. Generously butter muffin tin (or popover tin). Place milk in a microwave for about 30 seconds, just to remove the chill.
Whisk eggs into the milk, along with your flour, melted sage butter, parmesan, everything but the bagel seasoning and herbs. Whisk or use a hand mixer until everything is smooth and combined. The batter should be very liquidy.
Place muffin tins in the oven for 2 min. Remove and add batter to each cup, about 3/4 of the way to the top. Bake for about 20 min or until golden brown. Remove and brush with more sage butter, and top with flaky sea salt, everything but the bagel seasoning and thyme. Serve with more of the pumpkin sage butter and enjoy!
