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October 11, 2016

Pumpkin Madeleines Recipe | New Fall Favorite




You all know how Apple Cider Donuts are my favorite fall thing, right?  Last week I added a French Madeleine Pan, $18, to my Fall Harvest Collection to the store.   Emma in and I indulged in some Pumpkin Madeleines and I have to say, these (warm out of the oven with slightly crispy edges, moist pumpkin-y insides and covered in powdered sugar) might be my new favorite Fall thing.  I doesn't hurt that they are the easiest things to make and take no time at all.  

I saved half of our batter in a Large Disposable Piping Bag in the refrigerator and got it out over the weekend for our cousins that stayed the night.  They would be perfect for a Fall Brunch or small after dinner treat with coffee.  We also packaged some up in these new Kraft Tin Tie Bags for giving.  

Pumpkin Madeleinesmakes 24 
2 eggs
3/4 cup of brown sugar
3/4 cup of pumpkin (half of a can)
1 stick of butter, melted
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of orange zest
powdered sugar

Spray the Madeleine Pan ($18) with non-stick spray.  Preheat the oven to 350 degrees.

Mix together eggs, brown sugar and pumpkin together in a mixer.  Pour the melted butter in slowly and mix.  Add flour, baking powder, soda, salt, cinnamon, nutmeg and cloves.  Stir just until combined.

Transfer mixture into a Large Disposable Piping bag (100 for $16).  Pipe into Madeleine Pan.

Bake for 12-14 minutes until puffed and edges are slightly browned.  Make sure the edges get browned, the extra texture is amazing.  Sprinkle with powdered sugar and serve.


The orange zest is so nice with the pumpkin flavors.


As I mentioned before, we put half the batter in a separate bag to keep in the refrigerator for the weekend.  I do this with muffin batter, too.  Anytime I make muffins, half of the batter goes in a bag in the freezer.  The night before I want to use it, I put it in the refrigerator to defrost over night, then pipe the batter into muffin papers in the morning.

Disposable Piping Bags, 100 for $14-16









I recommend a lot of powdered sugar : )


I packaged these in the new Kraft Tin Tie Bags (20 for $8) + a Sticker Label.  You can put anything in these bags and it will look darling, right?

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