1 can mashed pumpkin (14oz / 450g)
3 tspns pumpkin pie spice / mixed spice
2 tblspns molasses
grated zest 1 orange
1/4 cup maple syrup
2 sticks /8 oz butter
1 1/2 cups dark brown sugar
3 eggs + 1 yolk
2 cups self raising flour
1/2 tspn baking powder
time: 15 minutes active
baking: 20 mins per batch
you will need:
spicy pumpkin madeleines
These delightfully more-ish tea cakes are the perfect thing to have on hand on Thanksgiving day so that folks have something to snack on if the turkey is acting like a diva and keeping the stage curtain down on the dinner table.
I only had one madeleine tray, so I baked the second batch as regular cupcakes and frosted them with a buttery lemon and ginger icing.
Leftovers can soak in a little rum or brandy for the trifle sometime over thanksgiving weekend.
Pre-heat the oven to 400f.
Mix the pumpkin, syrup, spice, molasses, orange zest and salt in a medium saucepan. Heat the mix until it starts to bubble, them remove from the heat. This step helps kickstart the spices and takes the 'canned' flavour from the pumpkin. It also evaporates some of the extra water from the pumpkin.
Cream the butter and sugar in a mixing bowl. You can use beaters or a wooden spoon. Add the eggs and yolk, then the pumpkin mix. lastly, add the flour and baking soda.
Spoon into buttered madeleine molds and bake for around 15-20 minutes until slightly golden brown.
Dust with a mix of cinnamon and confectioner's sugar or frost with butter frosting with some lemon juice and powdered ginger...or mix 1/3 cup dried cherries, 1/3 cup cranberries and 1/3 cup pecans and heat them with 1 oz of butter and 1/3 cup maple syrup. Let everything boil in a saucepan for a couple of minutes, let the syrup cool slightly and then spoon over the cooled madeleines.