Pumpkin Madeleines

Ingredients

• 0.5 cup unsalted butter (Melted and cooled, plus extra for greasing the pan)
• 0.5 cup granulated sugar
• 2 large eggs (At room temperature)
• 0.5 cup pumpkin purée (Plain pumpkin purée, not pumpkin pie filling)
• 1 cup all-purpose flour (Sifted)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.25 tsp fine salt
• 1 tsp vanilla extract
• powdered sugar (For dusting, optional)

Steps

1. 1

   Melt the butter in a small saucepan or microwave-safe bowl, then set it aside to cool until warm but no longer hot. Reserve a little of the butter for greasing the madeleine pan.

2. 2

   In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.

3. 3

   In a separate bowl, whisk the eggs and granulated sugar until the mixture is lighter in color and slightly thickened, about 2 to 3 minutes.

4. 4

   Add the pumpkin purée and vanilla extract to the egg mixture and whisk until smooth.

5. 5

   Add the dry ingredients to the pumpkin mixture and fold gently just until no dry streaks remain. Do not overmix.

6. 6

   Pour in the cooled melted butter and fold until the batter is smooth and fully combined.

7. 7

   Cover the bowl and refrigerate the batter for at least 2 hours, or preferably overnight. Chilling is important for helping the madeleines develop a hump during baking; because pumpkin adds moisture, the hump may be smaller than in a traditional madeleine.

8. 8

   When ready to bake, preheat the oven to 400°F (200°C). Generously butter a madeleine pan, making sure to coat the ridges, then place the pan in the refrigerator while the oven heats.

9. 9

   Spoon or pipe the chilled batter into the prepared molds, filling each about three-quarters full. Avoid flattening or spreading the batter excessively.

10. 10

    Bake for 10 to 12 minutes, until the madeleines are puffed, lightly golden at the edges, and spring back when gently pressed in the center.

11. 11

    Let the madeleines cool in the pan for several minutes, then loosen the edges and transfer them to a wire rack. Dust with powdered sugar if desired and serve while fresh.

Notes

The provided page excerpt does not include the complete ingredient list or instructions. This recipe is a cautious reconstruction based on the title and the excerpt's specific notes about pumpkin moisture and chilling the batter; quantities and technique should be verified against the full post.

Nutrition per serving

• dessert
• baked
• French-inspired
• pumpkin
• pumpkin spice
• tea-time
• vegetarian