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Small Batch Pumpkin Madeleines

Lifestyle Blogger Annie Diamond shares her recipe for small batch pumpkin Madeleines

5 from 3 reviews

Madeleines are best enjoyed when they are fresh out of the oven, so I’ve adjusted my last recipe to make a small batch.

Scale

Ingredients

Instructions

  1.  Melt butter in a small heavy saucepan on very low heat. It will take about 5-6 minutes for the butter to begin to brown. Once it starts to take on a golden color, watch it closely so it does not burn. Remove from the heat and allow to cool a bit. You’ll need a little of the butter to prepare the pan so the cakes do not stick.
  2. In a medium bowl, sift the flour, baking powder, salt, and spices. Set aside.
  3. Place the eggs and brown sugar in the bowl of an electric mixer with the whisk attachment. Mix on medium-high for about five minutes until it becomes light and creamy. Add the pumpkin and vanilla and mix for a few seconds until combined. Slowly add in the flour mixture and mix just until combined. Gradually add the slightly cooled melted butter and mix. Use a rubber spatula to make sure all ingredients are combined with no pockets of the flour mixture.
  4. Use a cookie scoop with a release attachment to get the same size each time. After each mold is 3/4 filled, gently tap the pan several times so the dough spreads evenly into each mold.
  5. Bake each pan in the center of a 350º oven for 5 minutes, rotate the pan, and bake for an additional 5 to 6 minutes.  The little cakes should bounce back when pressed gently with the tip of your finger when they are done.
  6. Allow pan to cool for a few minutes before turning the pan over onto the wire rack releasing each little cake.  Dust each with a little confectioners sugar and enjoy while warm!

Notes

When I say pinch I mean less than 1/4 teaspoon, but then this depends on how intense you want the flavors of clove, nutmeg, and ginger.

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