Description
These buttery Pumpkin Madeleines are lightly spiced, fluffy, and perfect for cozy fall baking.
Ingredients
Scale
- 2 large eggs
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 cup butter, melted and cooled
Instructions
- Preheat oven to 375°F (190°C). Grease and lightly flour a madeleine pan.
- Beat eggs and sugar: In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 4–5 minutes, until thick and pale.
- Fold in pumpkin: Gently fold in pumpkin puree and pumpkin pie spice.
- Sift in dry ingredients: Sift in the flour and baking powder. Fold gently until just combined.
- Add butter: Slowly drizzle in the melted, cooled butter while folding, being careful not to deflate the batter.
- Chill batter: Cover and chill the batter for 30–60 minutes. This helps achieve the signature madeleine hump.
- Fill molds: Spoon about 1 tablespoon of batter into each mold — no need to spread it out.
- Bake for 10–12 minutes, or until the edges are golden and the centers spring back when touched.
- Cool: Let cool for 2 minutes in the pan, then gently remove and cool completely on a wire rack.
Notes
Do not overmix the batter; gentle folding keeps it light.
Chilling is key for hump formation and flavor development.
Dust with powdered sugar before serving for a bakery-style finish.
Keywords: Pumpkin Madeleines