Madeleines with Pumpkin Spice

There’s a reason the humble madeleine has become my go-to treat every fall: it’s small, elegant, and full of cozy flavor. I remember the first time I tried to make these shell-shaped cakes my pan spatters and a burnt batch taught me more than any recipe ever could. This Madeleines (with Pumpkin Spice) recipe is the fix: quick enough for a weeknight dessert, special enough for holiday coffee hour, and forgiving for beginners. In about 30–40 minutes you’ll have warm, buttery madeleines with a tender crumb and a whisper of autumn spices.

These are great for busy mornings (pair with coffee) or as a portable snack for lunchboxes. If you like the idea of pumpkin-season baking but want something lighter than a loaf, these are your answer. Want a savory spin instead? Try my cheesy pumpkin pasta bake for a comforting dinner that complements these treats beautifully.

WHY THIS RECIPE WORKS

• Balanced texture: Whipping eggs and sugar creates an airy sponge while melted butter adds richness and a slightly crisp shell.
• Simple, reliable ratios: Equal weights of flour, sugar, and butter keep the batter predictable for consistent results.
• Flavor layering: Lemon juice brightens while pumpkin spice warms no pumpkin puree needed but the spice gives the same cozy vibe.
• Fast and forgiving: Batter is easy to assemble and a short chill improves rise; great for beginners and busy cooks.

Ingredients

Step-by-step directions

1. Preheat the oven to 400°F (207°C) and grease the madeleine pan with butter.

   • Tip: A light brush of melted butter plus a dusting of flour (or a nonstick spray for baked goods) helps release the shells cleanly.
   • Pro tip: Warm the oven fully madeleines rely on initial oven spring.

2. Using an electric hand mixer, beat the eggs and sugar until thick and foamy.

   • Tip: This takes 3–5 minutes at medium-high speed. The mixture should ribbon when the beaters are lifted.
   • Pro tip: If your kitchen is warm, place the mixing bowl over a cold bowl briefly to keep the eggs cool.

3. Add the lemon juice to the egg mixture and blend well. Gently fold in the flour, using a spatula to mix until combined.

   • Tip: Fold gently to keep the air whipped into the eggs overmixing will deflate the batter.

4. Fold in the melted butter and stir until it is well incorporated into the batter. Add the pumpkin spice and stir to mix thoroughly.

   • Tip: Let the melted butter cool slightly (not solid) before adding to prevent cooking the eggs.
   • Pro tip: For a more pronounced spice note, toast the dry spice mix briefly in a skillet before adding.

5. Transfer the batter into the madeleine pan, filling each mold about 90%. Tap and shake gently to settle the batter. Bake for 10-12 minutes, or until they turn slightly golden brown and the centers are cooked through.

   • Tip: Fill each shell nearly full for classic hump; less fill yields flatter shells.
   • Pro tip: If your madeleines brown too fast, lower oven to 375°F and add a minute or two to time.

6. Remove from the oven and let cool on a cooling rack. Dust the madeleines with powdered sugar before serving.

   • Tip: Let them rest 5 minutes in the pan before unmolding to avoid tearing the edges.
   • Pro tip: Chill the pan briefly (5–10 minutes) before unmolding if they seem soft.

Pro tip: Chill batter 10 minutes for fluffier results—this helps set a better hump and makes batter easier to portion.

COMMON MISTAKES TO AVOID

• Overbeating or undermixing eggs: Not whipped enough eggs = dense cake; overbeating after adding flour/butter = collapse. Fix: Whip eggs and sugar first until ribbon stage, then gently fold flour and butter just until combined.
• Adding hot butter: Pouring very hot butter into eggs will cook them and create lumps. Fix: Cool melted butter slightly (warm to room temp) before folding in.
• Not greasing the pan well: Madeleines stick easily. Fix: Use melted butter and a light dust of flour; silicone pans need less grease but still benefit from a brush of butter.
• Baking at wrong temperature: Too low = flat, gummy; too high = burnt edges. Fix: Preheat fully to 400°F and watch the first batch; adjust oven temp by ±25°F if needed.
• Overbaking: Madeleines should be slightly golden; overbaking makes them dry. Fix: Check at 9-10 minutes; pull when edges are golden and centers spring back.

Nutrition per serving

(Estimate per madeleine; recipe yields ~12)

• Calories: ~190 kcal
• Carbohydrates: ~20–22 g
• Protein: ~2–3 g
• Fat: ~10–11 g
• Fiber: <1 g
  Health note: Madeleines are an indulgent treat moderate portioning delivers seasonal flavor without a heavy slice of cake. The eggs provide quality protein and the lemon adds vitamin C.

VARIATIONS & CUSTOMIZATIONS

• Pumpkin-spice + Orange Zest: Add 1 tsp finely grated orange zest for a citrusy lift great with black tea.
• Pumpkin Spice with Chocolate Dip: Melt 2 oz dark chocolate and dip half the madeleines for a decadent finish.
• Health-friendly swaps: Use 100g coconut sugar and 110g whole-wheat pastry flour for a nuttier profile; substitute 120g avocado oil or 140g mashed banana for butter (texture will change).
• Vegan option: Use 1/2 cup aquafaba whipped to stiff peaks in place of eggs and 140g vegan butter, then fold carefully. Results vary expect looser crumb.
• Equipment alternative: Silicone madeleine molds are forgiving; metal shell pans brown faster but give better crisp edges. You can even try small muffin tins for a similar effect (bake 2–4 minutes longer).

Air fryer tip: Preheat air fryer to 360°F. Use a small oven-safe madeleine pan that fits or silicone molds on the basket. Bake for 8–10 minutes, checking for golden edges. Air fryer results brown faster—watch closely.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store cooled madeleines in an airtight container up to 3 days. Place a paper towel on top to absorb moisture.
• Freezer tips: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. For best texture, freeze without powdered sugar and dust after reheating.
• Best reheating method: Preheat oven to 300°F; warm madeleines 5–7 minutes until just warm and slightly crisp at the edges. For a quick fix, microwave 10–12 seconds (may soften shell).

Scaling: Double or halve easily bake batches back-to-back, or use two pans. For larger batches, keep batter in fridge up to 24 hours; bring to room temp and stir gently before baking.

Serving suggestions and pairings

• Beverage pairings: Coffee (latte or espresso), chai tea, hot apple cider, or a lightly spiced cappuccino.
• On the plate: Lightly whipped mascarpone, maple whipped cream, apple butter, or apricot jam.
• Occasions: Weeknight dessert, holiday brunch, cookie exchange, or packaged as gifts. These Madeleines (with Pumpkin Spice) with a pretty box make a thoughtful hostess present.
• Meal-prep idea: Bake a double batch on Sunday and freeze half for easy breakfasts or dessert throughout the week.

FAQ

Can I make Madeleines (with Pumpkin Spice) ahead of time?
Yes bake up to 3 days ahead and store airtight in the fridge, or freeze for up to 2 months. Reheat briefly in a low oven to refresh the shell.

Why is my Madeleines (with Pumpkin Spice) dry?
Likely overbaked or baked at too high a temperature. Check for doneness at 9–10 minutes and pull when edges are golden and centers spring back. Also avoid overmixing which can toughen crumbs.

Can Madeleines (with Pumpkin Spice) be frozen?
Yes freeze cooled madeleines in a single layer, then transfer to a bag. Thaw at room temp and warm in a 300°F oven for a few minutes.

Can I use pumpkin puree in this recipe?
This recipe relies on pumpkin spice for flavor without extra moisture. Adding puree will change ratios and need more flour or eggs; use a dedicated pumpkin-madeleine recipe for best results.

How do I know when the madeleines are done?
Look for lightly golden edges and a springy center. They should not be deeply brown. A toothpick may come out clean or with a few moist crumbs.

CONCLUSION

These Madeleines (with Pumpkin Spice) are an easy, elegant way to bring cozy fall flavors into a small package. They’re quick enough for weekday baking and charming for guests. Try the variations, freeze batches for later, and don’t forget the quick oven refresh trick one bite and you’ll be hooked. If you made this recipe, please save it, leave a comment with your tweaks, and share a photo!

Madeleines (with Pumpkin Spice)

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Elegant and cozy madeleines infused with pumpkin spice, perfect for fall occasions and easy enough for weeknight desserts.

• Total Time: 30 minutes
• Yield: 12 servings

Ingredients

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• 2 large eggs + 1 egg yolk
• 5 oz. (140 g) sugar
• 1 1/2 tsp lemon juice
• 5 oz. (140 g) all-purpose flour (sifted) + 1/4 tsp baking powder
• 5 oz. (140 g) unsalted butter (melted)
• 2 tsp pumpkin spice
• Powdered sugar (for dusting)

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Instructions

1. Preheat the oven to 400°F (207°C) and grease the madeleine pan with butter.
2. Using an electric hand mixer, beat the eggs and sugar until thick and foamy.
3. Add the lemon juice to the egg mixture and blend well. Gently fold in the flour until combined.
4. Fold in the melted butter and stir until well incorporated. Add the pumpkin spice and mix thoroughly.
5. Transfer the batter into the madeleine pan, filling each mold about 90%. Bake for 10-12 minutes until slightly golden brown.
6. Remove from the oven and let cool on a cooling rack. Dust with powdered sugar before serving.

Notes

Let madeleines rest for 5 minutes in the pan before unmolding to prevent tearing. Chill batter for fluffier results.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian