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Pumpkin Spice Madeleines with Maple Whisky Glaze

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Ratings: 5 from 1 votes
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 24
Best Season: Suitable throughout the year
Ingredients
  • 240 g pumpkin purée/mash
  • 2 eggs
  • 150 g caster sugar
  • 250 ml olive or canola oil
  • 190 g self-raising flour
  • 0.5 tsp bicarbonate soda
  • 0.25 tsp salt
  • 3 tsp pumpkin pie spice
    • Maple whisky glaze
  • 100 g icing/powdered sugar, sifted
  • 1.5 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tbsp Scotch whisky
  • Crushed pecans, to serve
  • Cinnamon sugar, to serve
  • Freshly whipped cream, to serve
Instructions
  1. 1

    For the madeleines, in a large bowl combine all ingredients and whisk until smooth. Refrigerate for 30 minutes.

  2. 2

    Preheat oven to 180°C/350°F. Spray madeleine pans with cooking spray.

  3. 3

    Remove the madeleine batter from the fridge and evenly fill the deepest part of each mould with a spoonful of the mixture. Bake for about 8-10 minutes or until cake springs back when lightly touched. Try not to overcook as they will be dry.

  4. 4

    Remove from oven and allow to cool for a couple of minutes before removing from the moulds (give the pans a little shake and madeleines should fall out).

  5. 5

    For the maple whisky glaze, combine all ingredients (except pecans, cinnamon sugar and whipped cream), whisking until smooth.

  6. 6

    Serve immediately with crushed pecans, cinnamon sugar and whipped cream.

Note

Suitable to freeze.

For gluten free, substitute the flour for gluten-free flour.

Madeleines can be rolled in the cinnamon sugar before serving.

View online: https://elgustoglobal.com/recipe/pumpkin-spice-madeleines-with-maple-whisky-glaze/