Pumpkin Madeleines

Golden brown madeleines with white icing are cooling on a wire rack, with pumpkins and a cup of coffee visible in the background.

Soft pumpkin-spice madeleines with a maple glaze, perfect with coffee or tea. Best the day they’re baked for a lighter texture; store at room temperature in an airtight container for a few days.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 10

chill time 1

Total Time 1 30

Servings

Calories 116kcal

Author Jere' Cassidy

Equipment

Ingredients

Madeleine Batter Ingredients

½ cup unsalted butter melted and cooled - 4oz, 115g
½ cup AP flour 2.7oz, 75g
½ teaspoon baking powder
¾ teaspoon pumpkin pie spice
½ teaspoon salt
2 large eggs room temperature
½ cup brown sugar packed - 3.5oz, 100g
¼ cup pumpkin puree 2oz, 55g
½ teaspoon pure vanilla extract

Maple Glaze Ingredients

½ cup powdered sugar 2.3oz, 65g
2 tablespoons maple syrup

Instructions

How To Make The Pumpkin Madeleine

Melt the butter first in the microwave so it will have time to cool.
Preheat your oven to 375℉. Spray your madeleine pan with non-stick cooking spray. Note: If you let the madeleines chill for 1 hour, wait until you are ready to bake.
In a small bowl, whisk together the flour, baking powder, salt and pumpkin spice. Set aside.
In the bowl to your stand mixer, beat the eggs and brown sugar together on medium-high speed until light and bubbly, about 4 minutes. You can alway use an electric mixer.
Add the pumpkin puree and vanilla and beat on medium-high for another minute.
Slow the mixer down to low and slowly add the flour mixture, a few tablespoons at a time, until just combined.
Add the melted butter and use a rubber spatula to fold it into the batter.
Optional - Chill the madeleine batter for an hour to enhance the flavor.
Scoop the pumpkin batter into the cavities of your greased madeleine pan filling each one about ¾ full.
Bake in your preheated oven for 10-12 minutes. The cakes will fill the shell shape, and the edges will appear be crispy. There should be a slight hump in the middle of each cake. Cool in the pan for 5 minutes before flipping out on a cooling rack to cool completely.

How To Make The Maple Glaze

In a small mixing bowl, use a fork to whisk together the powdered sugar with the maple syrup until smooth. The glaze will be a little tough to stir at first but as the sugar starts to melt into the syrup, it gets a lot easier. The glaze will be thick. Add a little water if the glaze is too thick.
Drizzle the glaze over the madeleines. Let stand for 5 minutes to allow the glaze to set before enjoying.

Notes

Notes:

•This recipe only uses ¼ cup of pumpkin, so you’ll have leftovers from a 15-ounce can. Store pumpkin puree in the fridge for up to a week or freeze in ½-cup portions. Use it later for other recipes.

• Store leftovers, covered, at room temperature for up to 3 days.

• These cakes freeze well. After cooling, place them in a zip-loc bag and freeze. Leave off the glaze before freezing, and add it later, or enjoy plain. When you’re ready to eat, warm them in the microwave for a few seconds.

• This recipe calls for pumpkin puree, not pumpkin pie filling. There is a difference. Check the label, the ingredients should only list pumpkin.

• Fold the melted butter in slowly to avoid deflating the batter. Do not over-mix. This can lead to dense cakes.

• If you don’t have pumpkin spice, you can make your own.

For 1 teaspoon pumpkin pie spice, use:

½ tsp cinnamon
¼ tsp ginger
⅛ tsp nutmeg
⅛ tsp allspice or cloves (whichever you have on hand)

• For an extra special treat, brown the butter before using. It adds a lovely nutty flavour to the pumpkin.

Nutrition