Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease Madeleines molds with butter and dust with flour.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and ginger.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract.
- Gently fold dry ingredients into the wet mixture until just combined.
- Spoon batter into molds, filling each about two-thirds full. Bake for 10-12 minutes until edges are golden and a toothpick comes out clean.
- Let cool for a few minutes in the molds, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with maple glaze before serving.
Notes
Allow the batter to rest for about 30 minutes before baking for better texture. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian