Nutmeg Pumpkin Madelines

Nutmeg Pumpkin Madelines
Serves 24-32, depending on mold size.

  • 1¼ cup turbinado sugar
  • 1 cup solid – pack (canned ) pumpkin
  • 2 eggs
  • 2¼ cups all-prupose flour
  • 2 tsp baking powder
  • ½ cup butter, softened
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg, freshly grated
  • ⅛ tsp ground cloves
  • ¼ tsp baking soda
  • ½ tsp vanilla extract

  1. Loosen Madeline’s with small rubber spatula, turn them out of pans and place on wire rack to cool completely.
  2. Grease and flour Madeline mold (or use non stick or silicone Madeline pan and spray with baking spray).
  3. Store in tightly covered container for up to 4 days.
  4. Mix together flour, baking powder, cinnamon, nutmeg, cloves and baking soda and set aside.
  5. In a large mixing bowl, beat together sugar and butter until blended well.
  6. Stir in dry ingredients and mix until evenly blended.
  7. Add eggs, pumpkin and vanilla, and blend well.
  8. Spoon 1 heaping teaspoon of batter into each mold (mold should be ¾ full).
  9. Bake Madeline’s for 15-20 minutes, until center of Madeline springs back when gently pressed.
  10. Preheat oven to 350˚F.