Pumpkin Spice Madeleines
By á-25393
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
Details
Preparation
Step 1
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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