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I am lucky enough to be a member of a Band of Bakers, a group of bakers who meet regularly to share our efforts in the kitchen with other bakers. Usually there is a theme, although not always, and this week we’re sharing our patisserie efforts. The mention of the word patisserie made me break out in a mini nervous sweat – I’ve never been particularly good at making tiny, delicate things look pretty. I’m more of a hearty bake kind of girl. So I did some research into what might be the easiest option for me and settled on madeleines. I had to buy a madeleine pan* for this so I decided that I’d better find a sneaky veg recipe for madeleines to get maximum usage out of it.
And thus, the idea for pumpkin madeleines was born. There are quite a few recipes available online for them, mainly from the United States. I decided on this one from the Yellow Table. It appealed to me because it used oil rather than butter and I’m trying to eat as little dairy as possible. This is my version of that recipe.
Then began an epic hunt for tinned pumpkin. I’ve been in the habit of using fresh, mashed squash or pumpkin when a recipe calls for the tinned variety, but I wanted to try to make this one as authentic as possible. It took me a while to track down the tins but I found them at a local deli in the end. You can buy tinned pumpkin on Amazon*. It is possible to substitute fresh pumpkin purée but just be aware that the water content can differ.
Pin spiced pumpkin madeleines for later
How to make pumpkin madeleines
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
- 1 egg
- 80 g caster sugar
- 60 ml sunflower oil
- 100 g tinned pumpkin or substitute cooked, mashed and cooled fresh pumpkin or squash
- 80 g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- pinch of salt optional
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- pinch of nutmeg
- 1/8 tsp ground mace optional
- Icing sugar for dusting optional
Preheat the oven to 180°C fan/200°C/gas mark 6. Lightly grease your madeleine tin with butter or oil.
Beat the egg, sugar, oil and pumpkin together in a large bowl with a hand held mixer or wooden spoon until smooth.
In a separate bowl sift together the flour, baking powder, bicarbonate of soda, salt and spices.
Using a metal spoon gradually fold the flour mixture into the wet mixture until just combined.
Spoon or pipe tablespoons of the mixture into the madeleine molds. Bake for 10-12 minutes until firm to touch and a toothpick or fine skewer inserted into the middle of one comes out clean. Allow to cool in the tin for a few minutes and then finish cooling on a cooling rack. Dust with icing sugar to serve.
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