Honey pumpkin madeleines? Yes, please! Combine butter, eggs, whole wheat flour, pumpkin puree, honey, brown sugar, ginger, nutmeg, cinnamon, cloves, salt, baking powder and powdered sugar to make these 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. They are one of our top 5 traditional French desserts.
To make these honey pumpkin madeleines, you will need
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- Unsalted butter
- Eggs
- Whole wheat flour
- Pumpkin purée
- High quality honey (we used Spotted Gum Honey from Knobel Honey)
- Brown sugar
- Ginger
- Nutmeg
- Cinnamon
- Cloves
- Salt
- Baking powder
- Powdered sugar to dust
Tips to make honey pumpkin madeleines
- Use quality madeleine molds. I recommend using silicone madeleine molds for the best results. Silicone molds are the best because it is much easier to remove the madeleines once cooled and keep their delicate shape.
- Perfect madeleines have a slightly firm and mildy crunchy top and are moist and springy on the inside. Don’t overcook!
- Don’t skimp on the beurre noisette. Try it, do it again and again, perfect it. It will make all your baking better.
Make these honey pumpkin madeleines your own by mixing things up a little
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!
- Dip these in your favorite melted chocolate to make chocolate covered madeleines.
- Toss in some chocolate chips to make chocolate chip madeleines.
Knobel Honey
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.
We tried the Spotted Gum 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.
- 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.
- 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!
- 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
- It’s organic. 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.
You may need
Madeleine pan
High quality madeleine pans are essential to make these honey pumpkin madeleines at home. Silicone molds are easy to use and easy to store.
Enjoy these honey pumpkin madeleines!
Pin for later!
Honey pumpkin madeleines
- Total Time: 25 mins
- Yield: 18 madeleines 1x
Description
Learn to make these French honey pumpkin madeleines from scratch. Butter, eggs, whole wheat flour, baking powder pumpkin puree, honey, brown sugar, ginger, nutmeg, cinnamon and cloves come together to make the perfect French dessert!
Ingredients
- 113 g (1 stick) of unsalted butter
- 2 eggs
- 120g of whole wheat flour
- 1/2 can pumpkin puree
- 1 tbsp honey (we used Spotted Gum Honey from Knobel Honey)
- 140g brown sugar
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/2 tsp baking powder
- Powdered sugar to dust.
Instructions
- 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 molds with butter.
- Fill the molds, leaving a small space for them to expand in the oven.
- Bake for 10 – 12 minutes or until slightly golden brown.
- Leave to cool for at least 5 minutes before removing from madeleine molds.
- Dust with powdered sugar to serve.
Notes
Knowing when the madeleines are ready to come out of the oven
When you touch the madeleines they should have a slight bounce back. Madeleines should not jiggle (undercooked) or be too compact (overcooked).
Special tools to make this recipe
It’s easier to make well shaped madeleines when you use a high quality silicone madeleine pan. We love this silicone Madeleine Pan to make perfect madeleines every time. Baking powder can be tough to find in France, particularly organic baking powder. We order this Doves Farm Organic Baking Powder on Amazon.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: French
More French desserts on AHK
Caramelized apple galette des rois
More madeleine recipes we love from other bloggers
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Fabienne mam says
Coucou,
Comme le hérisson ou la tortue, j’aurais aimé la voir de dos avec ses fines rayures….l’oublions pas notre ami Poust qui aurait adoré ce délicieux souvenir….
Le miel se conserve aussi longtemps que le pot ne sera pas vide…il ne se perime pas.
J’espère bien goûter ces fabuleuses madeleines bientôt..Bises à vous deux et merci pour ces fascinants petits voyages que vous nous offrez par votre cuisine.
Kathy @ Beyond the Chicken Coop says
What a beautiful little cookie! I love that these are flavored with honey! These would be lovely with a cup of tea!
A Hedgehog in the Kitchen says
You’re right! We love having these with a hot cup of tea. Please let us know if you make them. Enjoy!
Mary says
Do the madeleines need to rest before putting them into pans?
A Hedgehog in the Kitchen says
Hi Mary, you can spoon the mixture directly into the madeleine pans without leaving to rest. When you take them out of the oven, leave them to cool for at least 5-10 mins to make sure they keep their shell shape when you remove them from the molds.