Description
Delicious pumpkin madeleines perfect for fall, featuring a light and fluffy texture with a hint of pumpkin spice.
Ingredients
Scale
- 2 large eggs, room temperature
- 1/2 cup (100 grams) sugar
- 2 tablespoons pumpkin puree, 100% pure (not pumpkin pie filling)
- 1 cup (140 grams) all-purpose flour, sifted
- 1 1/2 teaspoons baking powder, fresh
- 6 tablespoons (3 ounces) unsalted butter, room temperature, plus extra for pan
- 1 tablespoon honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 3/4 teaspoon vanilla extract
- Powdered sugar
- Milk
- Pumpkin pie spice
Instructions
- Step 1: In the bowl of a stand mixer fitted with the whisk attachment, cream together 2 large eggs and 1/2 cup (100 grams) sugar on high speed for 3 to 5 minutes until the mixture is pale, light yellow, and fluffy. It should double in volume, indicating sufficient aeration. Ensure the bowl is dry and grease-free for effective creaming.
- Step 2: Reduce the mixer speed to low and add 2 tablespoons pumpkin puree. Beat just to combine to avoid splattering. It is acceptable to use canned pumpkin puree, but homemade pumpkin puree may provide fresher flavor and better moisture control.
- Step 3: Sift together 1 cup (140 grams) all-purpose flour, 1 teaspoon pumpkin pie spice, 1 1/2 teaspoons fresh baking powder, and 1/2 teaspoon sea salt over the wet mixture. Add 3/4 teaspoon vanilla extract as well. Using a spatula, gently fold the dry ingredients into the batter to combine well. Avoid vigorous stirring or over-mixing to maintain batter airiness.
- Step 4: Cover and refrigerate the batter for at least 1 hour. This chilling period hydrates the flour and improves the batter’s structure, which assists in creating the signature hump on the madeleines while baking. The batter will thicken and be easier to scoop after resting.
- Step 5: While the batter rests, preheat the oven to the specified temperature (not explicitly provided, but follow manufacturer instructions for madeleine baking, typically around 375°F/190°C). A properly heated oven ensures even baking and helps develop the classic hump.
- Step 6: Thoroughly butter the madeleine pan using room temperature unsalted butter to create a smooth, non-stick surface. This prevents sticking and ensures the madeleines release cleanly after baking.
- Step 7: Spoon the rested batter into each mold, filling approximately three-quarters full. Bake for 8 to 10 minutes, watching for a golden brown color and the classic hump beginning to form on each madeleine. Adjust baking time by 1 minute less for a drier texture if desired. Rotate the pan halfway through if edges brown too quickly.
- Step 8: After baking, allow the madeleines to cool in the pan for a few minutes to firm up. Removing them while slightly cool prevents breaking and preserves their shape.
- Step 9: For a sweet finish, prepare a glaze by mixing powdered sugar, milk, and a pinch of pumpkin pie spice. Drizzle this over cooled madeleines to add shine and complement the pumpkin flavor.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, away from direct sunlight and moisture.
- Refrigeration: Place in an airtight container and refrigerate up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap madeleines individually in plastic wrap or aluminum foil and store in a freezer-safe container for up to 2 months. Thaw at room temperature before eating.
- For a better rise and the signature hump, ensure the baking powder is fresh, as expired baking powder results in flat madeleines.
- If madeleines stick to the pan, brush with extra melted butter before adding batter.
- After 5 minutes of baking, rotate the pan to avoid uneven browning or burning on edges.
- Avoid over-mixing flour into the batter to retain airiness; folding gently is ideal.
- The resting period in the refrigerator is essential for texture and proper rise; do not skip it. A minimum of 30 minutes is required for noticeable effect.
- Reheat madeleines gently by bringing to room temperature if refrigerated. No direct reheating method specified.
- Serve with spiced apple compote or cream cheese frosting. Pair alongside pecan cookies or a warm gingerbread cake. Use madeleines to top pumpkin bread pudding or as part of a fall-inspired charcuterie board. Drizzle with cinnamon glaze or honey, or sprinkle with toasted pecans and serve with whipped cream.
- Substitute homemade pumpkin puree for canned to adjust moisture and flavor.
- Avoid whole wheat flour as it weighs down the batter; stick to all-purpose flour.
- Optional glaze is a simple way to add sweetness; omit for a less sweet treat.
- Use 100% pure pumpkin puree, not pumpkin pie filling, to control moisture and flavor.
- Choose quality, fresh all-purpose flour for light texture.
- Use fresh baking powder for guaranteed rise.
- Ground cinnamon and freshly grated nutmeg enhance fall spice aroma.
- Unsalted butter at room temperature improves batter smoothness and crust crispness.
- Two large eggs at room temperature contribute to binding and fluffiness.
- Honey adds smoothness to the batter and complements pumpkin flavor.
- Pure vanilla extract provides warmth and rounds all flavors.
Nutrition
- Serving Size: 1 madeleine
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided