Thanksgiving and fall are the perfect times to bake for our loved ones. And incorporating pumpkin into the recipe makes any dish a little more festive. We love these Pumpkin Madeleines by Chef Catherine Rodriguez for a not-too-sweet addition to Thanksgiving dinner.
1/2 cup unsalted butter
1/2 cup Granulated Sugar
1 cup Pastry Flour
1 1/2 cup. Almond Flour
1 1/2 tsp Fleur de sel
1/2 cup pepitas (do not toast with streusel)
Mix unsalted butter, sugar, pastry flour and salt using a stand up mixer with paddle attachment. Paddle
ingredients until the streusel is uniformly mixed. Spread out onto a sheet pan and chill for 1 hour. Par bake
streusel in a 325°F oven for about 12 minutes. Let streusel cool.
3/4 cup sugar
1/2 cup butter
3/4 cup pumpkin puree
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
- Preheat oven to 375°F.
- Butter and grease madeleine tins. If you don't have a madeleine tin this recipe works well with mini cupcake pans, too!
- Melt butter and let cool.
- In a stand mixer with whisk attachment, beat the eggs and sugar until thick and pale yellow also known as the ribbon stage.
- In a separate bowl mix dry ingredients and sift.
- Fold in flour and dry ingredients into eggs and sugar.
- Fold in butter and pumpkin purée.
- Let batter mature in refrigerator for 1- 12 hours.
- Using a piping bag, pipe batter into molds.
- Top with par baked crumble and pepitas.
- Bake in oven for 12-15 minutes. They will be golden brown and will spring back when pressed with finger.
- Let cool for 10 minutes before removing from pan.