Ingredients
1/2 cup (115g) Unsalted butter, plus extra for greasing
2 Large eggs, room temperature
1/2 cup (100g) Granulated sugar
2 tablespoons Brown sugar, packed
1/3 cup (80g) Pumpkin purée (not pie filling)
1 teaspoon Vanilla extract
1 cup (125g) All-purpose flour
1 1/2 teaspoons Pumpkin pie spice
1/2 teaspoon Baking powder
1/4 teaspoon Salt
Instructions
Step 1: Brown the butter in a small saucepan over medium heat until it smells nutty and contains brown specks. Pour into a bowl and let cool slightly.
Step 2: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together on high speed for about 5 minutes until pale, thick, and tripled in volume.
Step 3: Gently whisk in the pumpkin purée and vanilla extract until just combined.
Step 4: Sift together the flour, pumpkin pie spice, baking powder, and salt. Fold the dry ingredients into the egg mixture using a rubber spatula.
Step 5: Gently fold in the cooled brown butter until the batter is smooth. Cover and refrigerate for at least 2 hours.
Step 6: Preheat your oven to 375°F (190°C). Grease and flour a madeleine pan. Spoon 1 tablespoon of batter into each mold.
Step 7: Bake for 8-10 minutes until the centers rise into a hump and the edges are golden. Invert onto a wire rack and enjoy.
Notes
Ensure all ingredients are at room temperature for the best emulsification. Chilling the batter is non-negotiable for the hump!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baked Goods
- Cuisine: French-American
Nutrition
- Serving Size: 1 Madeleine
- Calories: 110 kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin madeleines recipe, fall baking, pumpkin spice madeleines, french tea cakes, brown butter pumpkin recipe
