Pumpkin Spice Madeleines
I know, I’m writing about Pumpkin Spice Madeleines in early spring. It’s not exactly pumpkin season. We are towards the tail end of citrus season, and most of the fresh local fruit is still weeks away. I always have a forgotten can of pumpkin puree in the pantry. Remember that one time that there was a shortage of canned pumpkin? Ever since them, I stock up on it. Long story short, I had a can in my pantry that was taking up space and needed to be used up.
Madeleines: Elegant French Tea Cakes to Bake and Share
Enter the great little book Madeleines Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse, from Quirk Books. This little book beautifully photographed book is full of delicious and fun madeleine recipes. There is even a recipe for lox, cream cheese, and red onion madeleines.
Here is the recipe for the delicious pumpkin spice madeleines that I made. Take a look inside your pantry, and if you have a can of pumpkin puree, make sure to try this recipe. These madeleines are tender, flavorful, not too sweet and perfect with a cup of coffee. If you like sweeter madeleines, I would recommend that you add an additional 2 tablespoons of granulated sugar to step 4.
Pumpkin Spice Madeleines (Slightly adapted from Madeleines by Barbara Feldman Morse)
Makes 16-18 madeleines
cooking spray or 4 tablespoons butter for pans
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
6 tablespoons unsalted butter, at room temperature
1/2 cup brown sugar, packed (I used dark brown, but you can use either dark or light brown)
2 large eggs, at room temperature
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup toasted walnuts, chopped or 1/3 cup mini chocolate chips (optional)
Note: You can substitute 2 teaspoon pumpkin pie spice for the cinnamon, ginger, and nutmeg
1. Prepare the molds. Spray them with cooking spray. Alternatively, melt 4 tablespoons of butter in the microwave, and use a pastry brush to coat each mold, making sure to coat the interior of each shell mold.
2. Place a rack in the center of the oven and preheat oven to 350F.
3. In a small bowl, whisk together flour, baking powder, salt, and spices.
4. Place 6 tablespoons of the butter, and brown sugar in a 2 quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15 second intervals, stirring after each, until smooth.
5. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Whisk in pumpkin until thoroughly blended.
6. Stir in flour mixture until incorporated. The batter should be smooth. Add walnuts or chocolate chips, if using (this will yield 2 or 3 more madeleines).
7. Using a 1 1/2 inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly. I like to place the mixture into a piping bag, and just pipe the filling into each shell mold.
8. Bake for 10 to 12 minutes, until madeleines puff up and spring back when lightly pressed.
9. Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.