Pumpkin Madelines

Madelines are a French tea cake. It has a very distinctive shell like shape, due to the special pan used to bake them in.


Recently on my trip to Nags Head,  North Carolina I found a fabulous Madeline pan for cheap. So as I continue on my quest for everything pumpkin, I thought it would be a great idea to make some Madelines  with the pumpkin I had leftover.  I loved how these turned out and before we knew it they were all gone. I made mine in the afternoon. So when they were finished I sat down with a warm cup of tea and enjoyed these as a great afternoon pick me up.


These were so good, I think I want to broaden my horizons. You can use almost any kind of flavor combination with these little morsels. They are so easy to make too. You just have to make sure you chill the batter. It rises better if you do it that way. It gives it that lovey hump in the middle.  I filled the pan about 3/4 full and don’t worry about the batter being too thick, the batter will spread out while it is in the oven. You just bake for about 11 minutes. I ate mine warm and boy were they delicious.


Pumpkin Madelines


1 cup all purpose flour
3 eggs
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup melted butter
1/2 cups white sugar
3 teaspoons pumpkin puree

powdered sugar


Preheat oven to 350 degrees.
Spray the Madeline baking pan with cooking spray and set a side.
Put the flour, eggs salt and baking powder in a bowl of an electric mixer with a whisk attachment. Whip on high speed until thick about 3 minutes. Continue mixing and slowly add butter and sugar. Whip another 2 minutes or until mixture is thick and creamy. Fold in the pumpkin puree with a spatula until just mixed. Stirring just enough to bring everything together.
Chill the dough for about an hour. Spoon the batter into the molds filling each mold 2/3 full. Bake for 12-14 minutes or until the edges are golden brown. Remove from the oven and unmold immediately. Dust with powdered sugar.

Peace be with you,