Happy fall, y’all! Warm autumn spices shine in these bite-sized cakes. # 191: Pumpkin Spice Madeleines
Hot take: pumpkin spice lattes are overrated. I’m just not a huge coffee person, so that’s probably a large contributing factor. Much rather have a hot cup of tea and a pile of spicy fresh madeleines!
There’s something downright delightful about a miniature shaped cake. I keep coming back to madeleines! My blood orange poppyseed and plum lime versions were zingy and light, matching their spring and summer seasons. This time around, I wanted to make a warm and comforting version for fall to kick off my use of pumpkin. (Does anyone else always type “pumpking” and have to correct it? My fingers are just so used to combining “ing” that they can’t resist.)
Have you ever roasted a whole pumpkin yourself? Since canned pumpkin works perfectly for all recipes, it always seemed like an unnecessary step. But then you’re gifted a giant pumpkin unexpectedly (thanks Heidi!) and it’s time to suck it up and learn how to turn it into puree. Spoiler alert: it was super easy!
I unfortunately didn’t take step by step pictures of the process, but it’s exactly as you’d think: cut the orange bebe in half, scoop out it’s guts (saving the seeds if you like them toasted!), roast it with some neutral oil in the oven for a while, then scoop again and blend it to make it smooth. Et voila!
I froze a bunch of the puree in ice cube trays so I could easily portion out a few tablespoons here and there for smaller recipes. 10 outta 10 would recommend.
I’m still a little superstitious about these lovely little shells, and still always flour the tin after buttering it. Not fully convinced that it’s necessary, but there would be nothing sadder than madeleines that won’t let go of their molds.
Plus, it takes a whole 30 seconds to do and is kinda fun to tap it around to have it coat the whole tin. A mini art project for ya, mid-recipe.
They may seem finicky, but they’re actually a one-bowl bake! How glorious is that?
Mmmm, spices. Nutmeg and cinnamon make everything smell fabulous.
I know the recipe says to do exactly a tablespoon in each mold, but go big or go home, right? The batch with just a tablespoon per ended up not being as plump as I wanted. Second round, I went with a tablespoon and a half per they were perfect!
Make sure to paint plenty of butter into the molds before adding the batter to get a crispy browned-butter edge.
See what I mean jelly bean?
Made a quick vanilla glaze to dunk them in, but I bet a maple one would be delicious too! That would be an autumn double-whammy.