Tis’ the season to be spicy! Yes, our favourite Fall flavour is back… Pumpkin Spice! I love this season because I really do love spiced baked goods, and since I could easily eat madeleines all year round I figured now was the perfect time to combine two loves of mine. This is how my Pumpkin Spice Madeleines were born. If you are unfamiliar with this sweet treat, a madeleine is essentially a mini shell shaped sponge cake born in France, and really in this way it reminds me of a cake-cookie concoction. They are one of my favourite treats to have for breakfast, or simply with a creamy tea in the evening. The only thing required is really a madeleine baking pan to give these little cakes their distinctive shell shape, but if you don’t have this pan you can purchase on amazon CANADA HERE, USA HERE, or simply search for it at your favourite home store. Once you see how easy and delicious these madeleines are to make, you will want to invest in this affordable pan! My recipe makes 12 madeleines, which is perfect for 1 pan. You really do want to make these in small-batch quantities as they are best eaten FRESH. These are perfect to bake off in the morning for breakfast, or whip up for an afternoon or evening treat, the important thing is to eat these right away. You can store these for up to 24 hours in an air tight container. Really though, these are at their most delicious fresh out of the oven. So without rambling on too much, let’s make these delicious, delicate pumpkin spice madeleines. If you would like a visual, you can watch me make these on my YouTube channel HERE!
1/2 Cup Unsalted Butter (melted, and slightly cooled) or 113G
3/4 Cup All Purpose Flour or 115G
1/4 Tsp Baking Powder
1/4 Tsp Salt
1+1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/4 Tsp Ground Cloves or All-Spice
1/8 Tsp Ground Nutmeg
2 Large Eggs
1/2 Cup Sugar or 100G
3 Tbsp or 30G Pumpkin (cooked or canned)* Optional
Melt butter in a microwave safe bowl, or on the stove top (I do this for about 1 minute in the microwave), set aside until needed which gives the butter time to cool.
Add the dry ingredients to a medium bowl (flour, baking powder, salt, and spices), whisk to combine, and set aside until needed.
In the bowl of a stand mixer (or in a large bowl with an electric mixer), add the eggs, sugar, and (optional) pumpkin purée, and beat on a medium speed with the whisk attachment for about 5 minutes until fully combined and frothy.
Next, add the dry ingredients, you can add them all at once, and mix on low speed until just combined. Then, add the slightly cooled, melted butter, also all at once, and whisk on low speed until just combined (about 1 minute). You can watch me make these HERE if you need a visual.
Your madeleine batter is done! You can now cover the bowl with plastic wrap, and refrigerate for at least 25 to 30 minutes, or overnight, or until you are ready to bake and eat. This batter can be safely kept in the fridge for up to 3 days.
I usually clean up, prepare my madeleine pan, and once the oven is ready, I take this batter out of the fridge and bake… Here is how to bake your madeleines:
Set oven to 375F
Prepare your baking pan. I like to melt about 1 tbsp of butter (or less) in the microwave for a few seconds, and lightly brush my madeleine pan with the butter, and then sprinkle with a TINY bit of flour, just to ensure these delicate cakes do not stick to the pan. My pan is non-stick, but you are better safe than sorry!
Add 1 heaping tbsp of the batter to each shell-shaped cavity of the baking pan. I add this batter to the middle, and there is no need to spread out the batter as the oven will naturally do that. This batter makes just enough for 12 madeleines, so usually 1 heaping tbsp is perfect, but if you have extra batter, simply evenly divide the batter amongst the 12 shells until your batter is done.
Bake these for 10 to 11 minutes at 375F in the centre rack of your oven, or until a toothpick is inserted and comes out clean. You will notice the sides of these cakes will slightly brown. This is what we like to see.
Have these cool in the pan for about 5 minutes before removing. Then you can place on a wire rack to cool slightly before turning over to reveal the lovely shell indentation.
*note, because we serve these cakes essentially backwards, if your madeleines are not fully cooled, the bottoms (which is really the top) may stick to the plate, so be sure to full cool, or sprinkle both sides with icing sugar.
For this recipe I added a bit of the spices to some powdered sugar and then sprinkled the sugar on top. I also added a dash of spices on the end result, that way you can see how festive these little cakes are.
I hope you enjoy the soft, spongy texture of these madeleines, as well as the spiced flavour, and slightly crisp shell. These cakes are so lovely, and truly the perfect fall treat to accompany a coffee, tea, or warm beverage. I love these for breakfast in the morning with my daily cappuccino, but they are great any time of the day, provided they are freshly baked.
I sprinkle these with powdered sugar, but you can eat these plain, or dip them in chocolate if you prefer. However you serve these, they are truly a special treat, and as you can see, VERY easy to make.
Thank you for trying my recipe, I hope you love it! If you would like to see how I make these delicious madeleines you can watch me make them on my youtube channel HERE!
Happy baking 🙂
Love: Lisa (@ladolcelisa)