At Teaprints, we absolutely LOVE madeleines! It is one of our favorite tea treats to eat. Since Halloween is coming up and it's all about pumpkin this week, I made Pumpkin Spice Madeleines. Ooooh, are the delish! Check out the recipe below and make some for yourself. Go ahead, you deserve it!
Pumpkin Spice Madeleines Recipe
- 2 Eggs, Room Temperature
- 2/3 Cup Sugar
- 1 Cup Cake Flour, Plus More for Dusting the Pan
- 1/2 cup Butter, Melted and Cooled, Plus More for Greasing Pan
- 4 Tbsp. Pumpkin Puree
- 1 tsp. Orange Juice
- 1 tsp. Pumpkin Pie Spice
- 1/2 tsp. Salt
Beat eggs and sugar until light and airy, about 5 to 6 minutes. Add melted butter, pumpkin puree, orange juice, pumpkin pie spice, and salt. Beat until well blended on low, about 2 minutes. Cover bowl with plastic wrap, pressing the wrap directly against the surface to prevent drying out, and refrigerate the batter for at least 1 hour or up to 24 hours.
Position rack in center of the oven and preheat to 375°F. Grease madeleine pan with melted butter and dust with flour, tapping out excess. (I bought my madeleine pan on Amazon for about $10.)
Spoon or pipe the batter into the prepared pan, filling each mold about 3/4 full. Do not smooth out the batter. (I use a cookie dough scoop, it works perfectly.) Bake until the madeleines are puffed up and the edges have just started to brown, 8 to 10 minutes.
Immediately turn the madeleines out onto a wire rack and let cool. Wipe out pan and let cool before making more in that pan. Continue preparing, filling, baking, and letting the pan cool until all the batter is used. Serve warm or at room temperature with tea of your choice. My favorite tea to pair with this is black, chai, oolong, or pu-erh.
Makes approx. 24 madeleines.
Raising my cup to you,