Pumpkin madeleines
You have a lot of pumpkins and you don't know what to do with them. I suggest a delicious pumpkin madeleine recipe.
Serves 14
You will need the following ingredients:
- 1/2 cup (125 ml) oil
- 6 tbsp peanut butter
- 4 tbsp maple syrup
- 1 cup (120 g) whole wheat flour
- 4 tbsp pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp baking powder
- 1/4 cup (32.5 g) icing sugar
- 1/2 tsp cinnamon
Steps:
- In a bowl, mix the oil, peanut butter, and maple syrup.
- Add the flour, pumpkin puree, and baking powder.
- Let the mixture rest for 30 minutes.
- Meanwhile, preheat the oven to 350°F (180°C).
- In a non-stick or greased pan, spread the batter and bake for 8 minutes.
- In a small bowl, mix the powdered sugar and cinnamon.
- Coat the madeleines with the mixture while they are still warm.
- Enjoy and subscribe!
Vous avez plein de citrouilles et vous ne savez pas quoi en faire. Je vous propose une délicieuse recette de madeleines à la citrouille.
Portions: 14
Vous aurez besoin des ingrédients suivant:
- 1/2 tasse (125 ml) d'huile
- 6 c. à soupe de beurre d'arachide
- 4 c. à soupe de sirop d'érable
- 1 tasse (120 g) de farine de blé entier
- 4 c. à soupe de purée de citrouille
- 1 c. à thé d'épice à citrouille
- 1/2 c. à thé de poudre à pâte
- 1/4 tasse (32.5 g) de sucre à glacer
- 1/2 c. à thé de cannelle
Étapes:
- Dans un bol, mélanger l'huile, le beurre d'arachides et le sirop d'érable.
- Ajouter la farine, la purée de citrouille et la poudre à pâte.
- Laisser reposer le mélange 30 minutes.
- Pendant ce temps, préchauffer le four à 350°F (180°C).
- Dans un moule antiadhésif ou graisser, répartir la pâte et cuire 8 minutes.
- Dans un petit bol, mélanger le sucre à glacer et la cannelle.
- Enrober les madeleine du mélange pendant qu'elles sont encore chaudes.
- Savourez et abonnez-vous.
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Beyond the basic recipe, here are some tips and variations I found helpful while making pumpkin madeleines. Using whole wheat flour adds a lovely nutty texture and boosts fiber, but you can substitute it with all-purpose flour for a lighter crumb. If you're a fan of richer flavors, try swapping peanut butter for almond or cashew butter, which complement pumpkin flavors well. Maple syrup can be replaced with honey or agave nectar depending on your preference. Resting the batter for 30 minutes is crucial—it allows the flour to hydrate fully, resulting in tender, moist madeleines with a slight rise. I never skip preheating the oven to 350°F (180°C) to ensure even baking. For coating, mixing powdered sugar and cinnamon while the madeleines are warm creates a beautiful glaze that adds sweetness and warmth—the cinnamon aroma fills the kitchen. Feel free to experiment by adding finely chopped nuts like walnuts or pecans for added crunch or a few chocolate chips for a decadent surprise. These madeleines freeze well too. I freeze them in an airtight container and thaw a few minutes before serving. They remain soft and flavorful. Overall, this recipe is a flexible base to create your perfect pumpkin spice madeleine, great for sharing with family or enjoying a cozy solo snack!
