Brown Butter Pumpkin Madeleines
Madeleines are best enjoyed when they are fresh out of the oven and still warm.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 12 to 16 small cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 1/2 cup of unsalted butter, plus a little more for brushing on pans (or use a non-stick spray which I think always works better)
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- a pinch of ground ginger
- a pinch of ground nutmeg
- a pinch of ground cloves
- 2 medium eggs, room temperature
- 1/2 cup light brown sugar
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- Powdered sugar for dusting
Instructions
- 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.
- In a medium bowl, sift the flour, baking powder, salt, and spices and set aside.
- 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 puree 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.
- 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.
- Place 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.
- 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 or drizzle with brown butter glaze 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.