Pumpkin Spice Madeleines
These delicate French treats perfectly capture the essence of fall with their perfect blend of spices and pumpkin puree.
Equipment
- Stand/Electric Mixer
- Madeleine Pan
- Mixing bowls
- Spatula
- Measuring Cups
- Measuring Spoons
- Sifter (optional)
Ingredients
- ½ cup (1stick) unsalted butter melted
- ¾ cup all-purpose flour
- ¾ tsp baking powder
- 1 tsp pumpkin spice
- ¼ tsp salt
- 2 eggs
- ⅔ cup sugar
- ½ cup pumpkin puree
- 2 tsp vanilla extract
For Sprinkling
- ¼ cup powdered sugar optional
Instructions
- In a small microwave safe bowl, melt the butter. Set aside.
- Combine the flour, baking powder, pumpkin spice, and salt together in a small bowl. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on medium-high speed until frothy. Once frothy, gradually add in the sugar. After all the sugar is added, beat on high for 8-10 minutes. The batter should thicken significantly, be a pale yellow color, and ribbon off the mixer attachment when lifted.
- Remove mixing bowl from the stand mixer and gently fold in the dry ingredients by hand.
- Stir in the melted butter, pumpkin puree and vanilla extract until just combined. Batter will be thick.
- Cover batter with plastic wrap and allow to chill in the fridge for 30 minutes.
- While batter is chilling, preheat oven to 375℉. Butter and flour madeleine pans.
- Once chilled, remove batter from fridge and scoop 1 heaping tablespoon of batter into each madeleine mold. Gently spread the batter around until it almost meets the edges of the well.
- Bake for 8-10 minutes. The edges will be lightly browned and the madeleines will have a beautiful domed center. Allow madeleines to cool for 5 minutes before carefully removing from the pan.
- Lightly dust with powdered sugar and serve warm.
Notes
Serving Instructions: I highly recommend eating these fresh out of the oven. Madeleines become dry very quickly and lose their integrity when left out on the counter.