Pumpkin Madeleines with Maple Glaze Recipe

Introduction

These pumpkin madeleines are tender, spiced little cakes perfect for fall or any cozy occasion. With a delicate pumpkin flavor and a sweet maple glaze, they’re sure to delight your family and guests.

Ingredients

• ½ cup unsalted butter (melted and cooled – 4oz, 115g)
• ½ cup all-purpose flour (2.7oz, 75g)
• ½ teaspoon baking powder
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon salt
• 2 large eggs (room temperature)
• ½ cup brown sugar (packed – 3.5oz, 100g)
• ¼ cup pumpkin puree (2oz, 55g)
• ½ teaspoon pure vanilla extract
• ½ cup powdered sugar (2.3oz, 65g)
• 2 tablespoons maple syrup

Instructions

1. Step 1: Melt the butter in the microwave and let it cool while you prepare the other ingredients.
2. Step 2: Preheat your oven to 375℉. Spray your madeleine pan with non-stick cooking spray. If you plan to chill the batter, wait to bake until ready.
3. Step 3: In a small bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
4. Step 4: Using a stand mixer or electric mixer, beat the eggs and brown sugar on medium-high speed until light and bubbly, about 4 minutes.
5. Step 5: Add the pumpkin puree and vanilla extract, then beat on medium-high for another minute.
6. Step 6: Reduce mixer speed to low and gradually add the flour mixture a few tablespoons at a time until just combined.
7. Step 7: Fold in the melted butter with a rubber spatula until incorporated.
8. Step 8: (Optional) Chill the batter for 1 hour to deepen the flavors.
9. Step 9: Scoop the batter into the madeleine pan cavities, filling each about ¾ full.
10. Step 10: Bake for 10-12 minutes until the madeleines have a slight hump and crispy edges. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
11. Step 11: To make the glaze, whisk the powdered sugar and maple syrup together in a small bowl until smooth. Add a little water if the glaze is too thick.
12. Step 12: Drizzle the glaze over the cooled madeleines. Allow the glaze to set for 5 minutes before serving.

Tips & Variations

• For a more intense pumpkin flavor, chill the batter for an hour before baking.
• Use homemade pumpkin pie spice or adjust the amount to suit your taste.
• Try drizzling with honey or a lemon glaze as a variation on the maple glaze.
• If you don’t have a madeleine pan, a mini muffin tin can work as a substitute, though the shape will differ.

Storage

Store the madeleines in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in a warm oven before glazing for a fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is what most recipes use for convenience and consistency.

How do I know when the madeleines are done baking?

The madeleines are done when their edges are crispy, they have a slight hump in the center, and a toothpick inserted comes out clean or with a few moist crumbs.

Pumpkin Madeleines with Maple Glaze Recipe

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These Pumpkin Madeleines are soft, spiced French butter cakes with a seasonal twist of pumpkin puree and warm pumpkin pie spice. Perfectly shaped with a delicate hump, these 18 bite-sized madeleines are enhanced by a sweet and rich maple glaze drizzle, making them an ideal treat for autumn or holiday gatherings.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 18 madeleines 1x
• Category: Dessert
• Method: Baking
• Cuisine: French American

Ingredients

Scale 1x2x3x

Madeleine Batter

• ½ cup unsalted butter, melted and cooled (4oz, 115g)
• ½ cup all-purpose flour (2.7oz, 75g)
• ½ teaspoon baking powder
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon salt
• 2 large eggs, room temperature
• ½ cup packed brown sugar (3.5oz, 100g)
• ¼ cup pumpkin puree (2oz, 55g)
• ½ teaspoon pure vanilla extract

Maple Glaze

• ½ cup powdered sugar (2.3oz, 65g)
• 2 tablespoons maple syrup
• Water, optional (to thin glaze if needed)

Instructions

1. Prepare Butter: Melt the unsalted butter in the microwave and allow it to cool while preparing other ingredients.
2. Preheat Oven and Prepare Pan: Preheat your oven to 375℉ (190℃). Spray your madeleine pan generously with non-stick cooking spray to prevent sticking.
3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice. Set this dry mixture aside.
4. Beat Eggs and Sugar: In the bowl of a stand mixer, beat the room temperature eggs and packed brown sugar on medium-high speed for about 4 minutes until the mixture becomes light and bubbly.
5. Add Pumpkin and Vanilla: Beat in the pumpkin puree and pure vanilla extract on medium-high speed for another minute until fully incorporated.
6. Combine Flour Mixture: Reduce mixer speed to low and slowly add the dry flour mixture a few tablespoons at a time. Mix just until combined to avoid overmixing.
7. Fold in Butter: Add the cooled melted butter and gently fold it into the batter using a rubber spatula to maintain the batter’s airiness.
8. Optional Chill: For enhanced flavor and better texture, chill the madeleine batter in the refrigerator for 1 hour before baking.
9. Scoop Batter: Spoon the batter into the prepared madeleine pan cavities, filling each about ¾ full to allow for rising during baking.
10. Bake: Bake the madeleines in the preheated oven for 10-12 minutes. The edges will turn crispy and a slight hump will form in the center of each cake. Cool in the pan for 5 minutes.
11. Cool Completely: Carefully remove the madeleines from the pan and transfer them to a cooling rack to cool completely.
12. Make Maple Glaze: In a small bowl, whisk the powdered sugar and maple syrup together until smooth. If the glaze is too thick, add a small amount of water to thin it to drizzle consistency.
13. Glaze and Set: Drizzle the maple glaze over the cooled madeleines. Allow the glaze to set for 5 minutes before serving.

Notes

• Using room temperature eggs helps achieve a lighter batter.
• Chilling the batter for an hour is optional but recommended for deeper flavors.
• If you don’t have a madeleine pan, you can use mini muffin pans though the shape will differ.
• Ensure the butter is cooled to avoid cooking the eggs in the batter.
• The pumpkin pie spice can be adjusted to taste or substituted with a blend of cinnamon, nutmeg, cloves, and ginger.
• Store madeleines in an airtight container for up to 3 days for freshness.

Keywords: pumpkin madeleines, pumpkin dessert, fall baking, maple glaze, French cookies, pumpkin spice madeleines