Pumpkin Spice Madeleines Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together using a hand mixer or a whisk. Continue for about 3 to 5 minutes until the mixture is thick, pale, and leaves a trail when the beaters are lifted.
- Gently fold in the pumpkin puree and vanilla extract into the egg mixture. Be careful not to deflate the air you just whipped into the eggs, as this is what helps the madeleines rise.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Sift the dry ingredients over the wet ingredients and gently fold them in using a spatula until just combined.
- Take a small amount of the batter and stir it into your melted butter to lighten it. Then, fold the butter mixture back into the main batter until smooth. Cover the bowl and refrigerate for at least 30 minutes; this chill time is essential for the signature hump.
- Preheat your oven to 375°F (190°C). Generously grease a madeleine pan with butter and a light dusting of flour. Spoon about one tablespoon of batter into each shell mold. Bake for 8 to 10 minutes, or until the tops spring back when lightly touched.
- Let the madeleines cool in the pan for about 2 minutes before gently tapping them out onto a wire rack. They are best served warm or at room temperature.