Bees are our future and honey makes everything better. Combine honey with pumpkin in the form of spongy, springy, hard-on-the-top and moist in the middle madeleines and you have Fall coffee break perfection. You need these honey pumpkin madeleines in your life.
The Fall is so beautiful in Paris. We are enjoying the leaves changing colors, a slight coolness in the air and everything pumpkin. From pumpkin soups to pumpkin cupcakes, we are absolutely loving all this pumpkin goodness at the moment. Is it just us? Are you loving pumpkin recipes at the moment too? Mix pumpkin and honey in the form of honey pumpkin madeleines and you create pure culinary magic.
Madeleines are a classic French pastry loved by people all over France and all over the world. They are enjoyed with an espresso in the morning, a latte or tea as an afternoon break, or after dinner for a light dessert. There are so many wonderful varieties you can make!
Perfect madeleines have a slightly firm and mildy crunchy top and are moist and springy on the inside.
We tried the Spotted Gum honey from Knobel Honey. It is thick, rich in flavor and just sweet enough. What are spotted gum? Spotted gum are a type of Eucalyptus tree that the bees munch on in the Australian outback (along with other types of Eucalyptus trees depending on the season). This spotted gum honey was perfect for our honey pumpkin madeleines.
Knobel Honey creates premium organic raw bush honey. This honey is unheated and entirely organic. It’s flavor is seriously unlike anything we have ever tasted. There were a few things we noticed right away.
1/ This honey has a gorgeous flavor – it is the best honey we have ever tasted. It is rich and sweet without being too sweet. It is delicious on its own and a delight to cook with.
2/ A little honey will go a long way in terms of flavor. You can give a dish a gorgeous honey flavor without using too much of your precious honey. We had a kilo to work with and wanted to make sure we got the most out of every drop!
3/ This honey is medicinal. We happened to have wicked Fall colds when we received our jar of honey in the mail. We each ate a giant spoonful of honey on its own and our throats felt better IMMEDIATELY! #truestory
We eat primarily organic products and greatly appreciate that Knobel Honey is organic and made with the utmost respect to the bees and their environment. We love that. We learned that honey can only be collected at particular times based on how much the bees are producing. Knobel Honey never takes honey from the bees during a drought. This is one of the things that makes this honey so special. It is produced with 100% respect to the bees that provide it. This creates a beatiful state of peace between the Knobel Honey family, the bee population and the Australian outback environment.
- 113 g (1 stick) of unsalted butter
- 2 eggs
- 120g of wholewheat flour
- ½ can pumpkin purée
- 1 tbsp honey (we used Spotted Gum Honey from Knobel Honey)
- 140g brown sugar
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp cloves
- ¼ tsp salt
- ½ tsp baking powder
- Powdered sugar to dust.
- Preheat the oven to 350°F (176°C).
- Make the "beurre noisette" by heating the butter on medium heat in a small casserole until the butter begins to brown. Put aside to cool.
- Whisk together the wholewheat flour, spices, salt and baking powder.
- Whisk the eggs, sugar and honey using a stand or hand mixer. (We use our Kitchenaid stand mixer.) Keep mixing on medium strength until the mixture is pale and fluffy.
- Add the flour and spices mixture to the egg, sugar and honey mixture. Fold in until lightly mixed.
- Add the cooled butter. (Make sure to include the little brown bits of your "beurre noisette"! These will add a lovely nuttiness to your madeleines.)
- Coat your madeleine moulds with butter.
- Fill the moulds, leaving a small space for them to expand in the oven.
- Bake for 10 - 12 minutes or until slightly golden brown. When you touch the madeleines they should have a slight bounce back. Madeleines should not jiggle (undercooked) or be too compact (overcooked).
- Leave to cool for at least 5 minutes before removing from madeleine moulds.
- Dust with powdered sugar to serve.
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