Quantcast

Pumpkin Madeleines with Spiced Maple Glaze

These elegant pumpkin madeleines combine comforting fall flavors, sweetened by an irresistible spiced maple glaze. It’s the perfect treat to share with loved ones! {Jump to Recipe}

These elegant Pumpkin Madeleines combine comforting fall flavors, sweetened by an irresistible maple glaze. The perfect treat to share with loved ones! Pumpkin Madeleines with Spiced Maple Glaze // FoodNouveau.com

Can you believe winter is right around the corner? I sure can’t, yet as I’m typing this, I see snow lazily falling from the sky. In-between-seasons make me long for comfort in any and every form: I want to light up the fireplace, curl up in a cozy blanket, and bake comforting treats, the kind with enveloping, generous flavors that warm you up inside.

Pumpkin Madeleines with Spiced Maple Glaze // FoodNouveau.com

These elegant Pumpkin Madeleines combine comforting fall flavors, sweetened by an irresistible maple glaze. The perfect treat to share with loved ones! Pumpkin Madeleines with Spiced Maple Glaze // FoodNouveau.com

The dessert I share today is a twist on an elegant French treat: fluffy, humpy, shell-shaped madeleines. I updated the classic recipe to include fall flavors: pumpkin and aromatic spices. Madeleines have a slightly crunchy edge which, once dipped in the spiced maple glaze, becomes completely irresistible. Biting into a freshly baked one is a memorable experience—thanks to the fact this recipe yields 36 mini-cakes, it’s an experience you’ll get to share again and again.

These elegant Pumpkin Madeleines combine comforting fall flavors, sweetened by an irresistible maple glaze. The perfect treat to share with loved ones! Pumpkin Madeleines with Spiced Maple Glaze // FoodNouveau.com

Pumpkin Madeleines with Spiced Maple Glaze

Prep

Cook

Total

Yield 36 madeleines

These elegant Pumpkin Madeleines combine comforting fall flavors, sweetened by an irresistible maple glaze. The perfect treat to share with loved ones! 

Ingredients

For the madeleines
  • 1 cup (250 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2 ml) cinnamon
  • ¼ tsp (1 ml] allspice
  • ¼ tsp (1 ml) nutmeg (preferably freshly grated)
  • Pinch sea salt
  • 4 eggs, room temperature
  • 1 cup (250 ml) granulated maple sugar (or substitute regular granulated sugar)
  • 1 cup (250 ml) butter, melted and cooled to room temperature (plus extra for buttering the madeleine pan)
  • ½ cup (125 ml) unsweetened pumpkin puree

For the glaze

  • 1 cup (250 ml) powdered sugar
  • 1/4 cup (60 ml) maple syrup
  • 1/2 tsp (2 ml) cinnamon
  • 1/2 tsp (2 ml) allspice
  • 1 to 2 tbsp (15 to 30 ml) milk

Instructions

Preheat the oven to 350°F (175°C). Using a pastry brush, generously butter each cavity of a 12-cup madeleine pan, making sure to get into every nook and cranny. Place in the freezer until ready to use.

In a large bowl, sift the all-purpose flour, baking powder, cinnamon, allspice, nutmeg, and sea salt, and whisk to combine. Set aside.

In the container of a blender, add the eggs and the maple sugar. Blend on low speed to combine, then increase the speed to a medium-high level. Blend until the mixture is pale and thick, about 3 minutes. Lower the speed and add the melted butter in a thin stream until fully incorporated. Add the pumpkin puree and blend to combine.

Add a fourth of the dry ingredient and blend just to combine. Add more of the dry ingredient, and blend again to combine. Repeat until the dry ingredients are fully incorporated, making sure not to over-blend. Remove the blender container from its stand and run a spatula on the inside of the container, just to make sure no pockets of dry ingredients remain.

Remove the madeleine pan from the freezer and set on a flat working surface. Using a large soup spoon, a tablespoon, or a medium cookie scoop, fill up each madeleine cup with about 1 1/2 tbsp (7 ml) batter, or until three-fourths full. Refrigerate the remaining batter.

Bake the madeleines for about 12 minutes, or until the madeleines are humpy and golden. Unmold as soon as you take the madeleines out of the oven, inverting the pan over a cooling rack (you might need to coax some of them out with the tip of a butter knife). Let cool completely.

Wash and dry the madeleine pan thoroughly, then butter it again and place in the freezer for 5 to 10 minutes. Fill the cavities again and bake as instructed. Repeat one last time to make the remaining batch of madeleines.

While the madeleines are making, make the glaze: In a small mixing bowl, whisk together the icing sugar, maple syrup, cinnamon, and allspice (it will be super thick and sticky at first but loosen up as you whisk). Add just enough milk so the glaze drips lazily from a spoon.

SERVING: When the madeleines are cooled to room temperature, generously drizzle their shell side with the glaze, and let it dry for 10 minutes.

STORAGE: Madeleines are at their very best freshly baked, but you can also store them in an airtight container at room temperature for up to two days.

If you make the madeleines in advance, hold up on the glazing process and store the cooled madeleines as is in an airtight container for up to two days. An hour before serving, distribute the madeleines over a baking sheet and place in a 350°F [175°C] oven for 5 minutes. Transfer to a wire rack, let cool to room temperature, then glaze as desired. The madeleines will be as delightful as if they were freshly baked.

Courses Dessert

More Comforting Dessert Recipes

Squash and Clementine Cupcakes with Maple Swiss Meringue Buttercream

Brown Butter Apple Blondies with Salted Butterscotch Glaze

Brown Butter Apple Blondies with Salted Butterscotch Glaze // FoodNouveau.com

Deep-Dish Dutch Apple Pie

Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

What do you think of this recipe? Got any questions? Let's chat!
Yum

12 Responses to Pumpkin Madeleines with Spiced Maple Glaze

  1. I adore my Vitamix although I’m a bit worried it’s about to die because we’ve used it daily for years for smoothies and also used it while we were a pop-up. Fingers crossed I win!

    • I’ve never had good results from putting the mixture in the fridge–I find it usually makes my madeleines flatter…!! I know this may sound surprising because I’ve read this recommendations in many recipes. So I skip the step entirely, and for me, yes it’s the frozen pan that makes a difference. And beating the eggs and sugar until extra fluffy in the first step (the blender works really well to do this!).

      I’ve made countless batches over the past few weeks, and I’ve got another planned for tomorrow. I hope you make them and let me know what you think!

  2. The answer to the skill test is 102. As for the madeleines, they look divine! I love madeleines, I have the same pan and love to bake them. Never made pumpkin madeleines, though, and never with a glaze on top. Simply love it!

Leave a Reply

Main menu