Pumpkin Spice Madeleines
Fall is officially here, and that means...NEW SEASONAL FRUITS AND VEGGIES 😍 Entering October means pumpkin and pumpkin spice is the new star of the show, so I HAD to join in on the fun. It's a great vegetable since you can go sweet or savory, but I knew I wanted to do something more pumpkin spice-oriented.
Trader Joe's is decked out with pumpkin spice everything right now, but I saw they had pumpkin puree cans so I grabbed two. I didn't have any plans in mind, but then I saw my madeleine pan and felt inspired. I played around with different recipes, but this adaptation of Joy of Baking's madeleines was the winner amongst my friends! Although the madeleines don't come out usually with the traditional "hump," they're moist (sorry to anyone who hates that word) and have a good pumpkin flavor.
If you make them, let me know what you think!
Ingredients:
1/2 cup butter
1 cup flour
1/2 tsp baking powder
1 tbsp pumpkin spice
1/4 tsp salt
1/2 cup granulated white sugar
2 tbsp brown sugar
2 eggs
1/3 cup pumpkin puree
1 tsp vanilla extract
Mix the flour, baking powder, pumpkin spice, and salt together.
Melt the butter and beat the sugars and butter together until well mixed. Add the vanilla extract, eggs, and pumpkin puree until combined.
Slowly mix in the dry ingredients until well mixed. I mixed with my Kitchen Aid mixer until I saw everything come together, and then I took a spatula to scrape the sides of the bowl to make sure there wasn't anything left over.
Cover your bowl and put it in the fridge for at least an hour if not more.
Preheat your oven to 375 degrees. Butter and flour your madeleine pan OR, if you're lazy like me, just get the Pam baking spray and spritz a little in each section. Then you can just take a brush to make sure each madeleine well is covered.
Spoon a generous tablespoon of your mix into each madeleine mold, but try to leave a nice mountain/hump in the middle so when it bakes the madeleine is a little rounded in the middle.
Bake for 10-12 minutes, the madeleine will be done when the middle springs back after you lightly press with your finger. Cool in the pan for a few minutes before transferring to a cooling rack.
Sift some powdered sugar on top of your madeleines and then eat with a cup of coffee or tea!
If you’d like, just skip the madeleine pan and bake these in a muffin tin. You might have to adjust the baking time but just check with a toothpick (if it comes out clean, they’re ready)!
