Pumpkin Spice Madeleines

Pumpkin Spice Madeleines


1/3 cup ghee or butter

1/2 cup pumpkin puree

1 tsp vanilla

1 cup all purpose flour

1 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp salt

1/2 cup brown sugar

2 eggs


In a medium saucepan, melt ghee with pumpkin puree over medium heat. Once the mixture has liquified, add in vanilla and turn off the heat to let cool.

While the ghee/pumpkin mixture is cooling, crack eggs into a large bowl. Add in the brown sugar and beat with an electric mixture until light brown in color and frothy (4-6 minutes). Sift in the flour, baking powder, pumpkin pie spice and salt. Then, using a spatula, gently fold in these dry ingredients, careful not to knock too much air out of the egg mixture your just whipped up. Next add in the cooled ghee/pumpkin mixture, folding gently as you did before. Once mixture is combined, cover with plastic wrap and refrigerate for at least 1 hour.

Once your mixture has hung out in the fridge for a bit, preheat your oven to 375 F. Lightly butter and flour your Madeleine pan and scoop about 1 1/2 tablespoons of batter into each mold. Do not spread out the mixture (the batter will expand while baking). Pop the Madeleines into the oven for 11-14 minutes or until puffed up and lightly browned. Once out of the oven, let cool for 5 minutes before removing from the mold. Top with powdered sugar and serve immediately. These are best when eaten the same day.

Recipe adapted from Entertaining with Beth

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