Pumpkin Madeleines
Pumpkin Madeleines
These madeleines are for all those who go crazy for pumpkin spice lattes come fall! This gluten-free recipe will surely fill your house with those same spicy scents. If you don’t have a madeleine pan, feel free to make the batter into muffins or a sheet cake, which tastes best when topped with a chai frosting.This recipe is courtesy of Lena Kwak
Servings
1
Ingredients
- 1/2 cup unsalted butter
- 1 cup gluten-free flour, such as cupfourcup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoon firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoon pumpkin puree
Directions
- In a small saucepan, melt the butter. Set aside but keep warm.
- Whisk together the flour, baking powder, salt and pumpkin pie spice.
- Using a stand mixer, beat the eggs and both sugars together on high until the mixture is thick and pale in color, about 6-8 minutes. Beat in the vanilla and the pumpkin puree. Remove the bowl from the mixer.
- Next, sift in half of the flour mixture and fold it in using a rubber spatula gently so as to not deflate the eggs. Then sift in the remaining flour mixture and gently fold it in.
- Pour the melted butter into a separate bowl. Add in about 1 cup of the batter and fold it into the warm butter. Then add in the remaining batter and fold it in. The batter will be very thick.
- Refrigerate the batter for a minimum of an hour or up to overnight.
- Preheat the oven to 375 degrees F. Brush the madeleine molds with melted butter. Freeze molds until the butter has hardened. Scoop a generous tablespoon of the batter into each well.
- Bake for about 8-12 minutes, until the edges are golden and the centers spring back when pressed.
- Remove the madeleines immediately from the pans and cool on a wire rack.
- Dust madeleine cookies with powdered sugar before serving.