Pumpkin Spice Madeleines

Photo by Maria G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 3/4

    teaspoon salt

  • 1

    Tablespoon Pumpkin Pie Spice

  • 4

    large eggs, room temperature

  • 1

    cup granulated sugar

  • 2

    tablespoons packed light-brown sugar

  • 2

    sticks unsalted butter, melted, plus more, softened, for pans

  • 1/3

    cup canned pumpkin

  • 1

    tablespoon plus 1 teaspoon honey

  • 3/4

    teaspoon pure vanilla extract

  • 2

    cups powdered sugar, sifted

  • 1/4

    cup milk

  • 1

    tsp pumpkin pie spice

  • 1

    tablespoon butter, softened

  • 1

    teaspoon vanilla

Directions

Whisk together flour, baking powder, and teaspoon salt in a medium bowl. Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Combine melted butter, and pumpkin. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours. Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Spray your pans with cooking spray. Transfer batter to a pastry bag or zip top bag, and snip the end to create a 1/2-inch opening. Pipe batter into molds, filling each about three-quarters full. Bake on middle rack until pale brown, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and regrease molds. Repeat with remaining batter. In a separate bowl combine the powdered sugar, milk, pumpkin pie spice, butter and vanilla and beat until smooth

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