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.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.