For the last month, my Facebook feed has been filled with love notes about Starbucks Pumpkin Spice latte. I don’t like too many spices in my coffee, but I was inspired to play around with this fall spice blend in my baking. Since my personal Starbucks addiction is those little three-packs of madeleines, I created this recipe for pumpkin spice madeleines. Each pumpkin spice madeleine is a little buttery puff of autumn flavor.
Pumpkin spice completely transforms these little pastries into a highly addictive treat. Instead of buttery vanilla, the pumpkin spice madeleines taste like a warm drink on a chilly fall night. Ginger gives way to a touch of cinnamon and nutmeg, and you won’t be able to resist popping another one of these pretty little cakes in your mouth. Dip one in your coffee and you’ll experience pure spice bliss.
Madeleines are traditionally made in special pans to achieve their oval shell pattern, but they taste just as good, and look just as pretty, in a mini muffin pan. If your cupboards look anything like mine, even adding a small silicone madeleine mold might make everything crashing down. Every purchase needs to be necessary. Don’t wait to buy a madeleine pan to make this recipe, these are treats you can whip up today.
- 4 eggs
- 3 generous pinches of salt
- ⅔ cups of sugar
- 3 teaspoons of vanilla paste (or 4 teaspoons of vanilla extract)
- 1 cup of all-purpose flour
- ¼ cup of butter (1/2 stick), melted and not too hot
- 1½ teaspoons of ground ginger
- 2 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- Preheat oven to 375 degrees Fahrenheit.
- Grease and flour a madeleine or little muffin pan thoroughly. I normally use that Wilton baking liquid but you can kind of taste it with madeleines, so splurge and grease with some softened butter.
- In a stand mixer, beat the eggs, sugar and salt for 8 to 10 minutes. They should be thick and pale yellow.
- Add the vanilla.
- Combine the flour, ginger powder, cinnamon and nutmeg.
- Fold in the flour spice mixture gently with a rubber spatula.
- Now fold in the butter, still gently, making sure none of it settles at the bottom.
- Spoon into the pan, about ⅔ full in each hole.
- Bake for about 10 minutes, until golden brown.
- Cool on drying rack. You can dust with confectioner’s sugar before serving. These are delicious hot or cold. Keeps in a tightly closed tuperware for a few days.