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Browned Butter Pumpkin Madeleines Recipe

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4 from 65 reviews

These Browned Butter Pumpkin Madeleines offer a delightful twist on the classic French cookie, combining the rich, nutty flavor of browned butter with warm pumpkin and autumn spices. Soft and tender with a hint of citrus zest, these bite-sized treats are perfect for fall gatherings or a cozy dessert.

  • Total Time: 45 minutes
  • Yield: 24 Madeleines

Ingredients

Browned Butter Mixture

  • ½ cup butter (113 grams)
  • 2 tablespoons maple syrup

Dry Ingredients

  • 1 cup all-purpose flour (135 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

Wet Ingredients

  • 3 large eggs, at room temperature
  • ⅓ cup pumpkin puree (84 grams)
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Heat your oven to 350 degrees F (175 degrees C) to prepare for baking the madeleines.
  2. Brown the Butter: In a nonstick pan over medium heat, melt the butter and cook until it turns golden brown and emits a toasty aroma, about 3-5 minutes. Remove from heat and stir in the maple syrup, setting the mixture aside to cool slightly.
  3. Mix Dry Ingredients: In a medium bowl, sift together the flour, granulated sugar, salt, baking powder, cinnamon, and nutmeg to ensure even distribution of the leavening and spices.
  4. Add Eggs: Whisk the eggs into the dry ingredients one at a time, mixing until well combined and smooth.
  5. Incorporate Wet Ingredients: Add the orange zest, vanilla extract, pumpkin puree, and the browned butter with maple syrup mixture to the batter. Whisk until fully incorporated and smooth.
  6. Chill Batter: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight to allow the flavors to meld and to improve batter texture.
  7. Prepare Pan and Bake: Lightly spray a madeleine pan with cooking spray. Fill each mold about three-quarters full with the chilled batter. Bake in the preheated oven for 7-9 minutes, or until the centers are set and the edges are golden brown.
  8. Cool and Serve: Remove the madeleines from the oven and immediately unmold them onto a wire rack. Optionally dust with powdered sugar and serve warm for the best flavor and texture.

Notes

  • Using room temperature eggs helps the batter blend more smoothly.
  • Chilling the batter helps to achieve the signature hump on top of the madeleines and enhances flavor.
  • If you don’t have pumpkin puree, canned pumpkin works perfectly.
  • Ensure the butter is browned but not burnt to avoid a bitter taste.
  • Madeleines are best enjoyed fresh out of the oven but can be stored in an airtight container for up to 2 days.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://ellarecipe.com/browned-butter-pumpkin-madeleines-recipe/