Ingredients
120 g all purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
¼ tsp salt
2 large eggs, room temperature
100 g granulated sugar
15 g honey
60 g pumpkin puree
1 teaspoon vanilla extract
100 g unsalted butter, melted & cooled
powdered sugar, for dusting
Directions
Step 1
In a bowl, mix together all-purpose flour, baking powder, pumpkin pie spice, and salt.
Step 2
In a separate bowl, mix eggs, sugar, honey, pumpkin puree, and vanilla extract together
Step 3
Gently fold in melted butter into the batter until just combined.
Step 4
Pour batter into a piping bag, and chill in the fridge for 1 hour
Step 5
Preheat your oven to 190°C (375°F).
Step 6
Grease and lightly flour the madeleine pan
Step 7
Spoon the batter into the prepared madeleine pan, filling each mold to about three-quarters.
Step 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
Step 9
Allow to cool for a few minutes in the pan, then transfer to a wire rack.
Step 10
Once cooled, dust with powdered sugar before serving.
