PUMPKIN SPICE MADELEINES
I'm just going to say it, I am not a fan of Pumpkin Spice Lattes but I love all things pumpkin. In my defense, I don't like flavored coffee drinks. I am a purest and am happy with my routine of Press pot coffee with a splash of cream. Fall is my absolute favorite season and I savor every moment of it. We spent the weekend cutting back the garden and enjoying the last bits of greens. I broke out the scarf and slippers and now I am on a mission to add pumpkin to as many recipes as I can. Sweet or Savory, I am here for all things pumpkin. I think you will feel the same after trying these yummy Pumpkin Spice Madeleines. To me it is warming and comforting, pretty much hygge in cookie form.
Aren't the shape of madeleines so irresistible? The beautiful shell design and fluffy, cake-like texture make the perfect afternoon treat. This is not a traditional Madeleine recipe so don't be afraid if you haven't had success in the past. The recipe is about gently mixing the wet and dry ingredients together, similar to a muffin recipe. In fact, if you don't have a Madeleine pan they make delightful muffins. While they're still warm toss them into cinnamon sugar or powdered sugar to make them extra special. Cozy up to a few of these with a cup of coffee or tea and watch the beautiful foliage and the loveliness of the changing seasons.
PUMPKIN SPICE MADELEINES
(make 24 madeleines or 12 muffins)
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon nutmeg
1 1/4 cup buttermilk, well-shaken
3/4 cup pumpkin puree
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons molasses, not black strap
1/4 cup sugar
1 teaspoon cinnamon
or Powdered Sugar
Preheat the oven to 350 degrees. Spray 2 madeleines pans with cooking spray or 1 standard muffin pan
Sift the dry ingredients together into a large mixing bowl. Stir the buttermilk, pumpkin puree, oil, vanilla and molasses together in a large measuring cup.
Gently pour the liquid mixture into the dry ingredients. Stir until a smooth batter is formed and there are no dry spots. Be sure not to overmix
Fill each well with about 1 tablespoon of batter. Bake for 12-15 minutes until they are golden brown and the domed tops spring back lightly. Cool for 10 minutes, then carefully unmold the madeleines and coat them completely with cinnamon sugar or powdered sugar.
These are best enjoyed the day they are baked. Keep leftovers in an airtight container for 1 day.
This recipe will make 12 standard sized muffins
No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. ... Whence did it come? What did it mean? How could I seize and apprehend it? ... And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea.
— Marcel Proust, In Search of Lost Time