Gather the ingredients - * Eggs * Sugar * Flour * Pumpkin puree * Pumpkin pie spice * Baking powder * Butter
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sugar on medium-high speed until they are smooth, pale yellow, and creamy.
– Using a rubber spatula, gently fold in the flour, pumpkin puree, pumpkin pie spice, and baking powder. – Next, add the melted and cooled butter (it should still be liquid, but not warm to the touch). Fold the butter into the batter gently.
Scoop 1 tablespoon of batter into each mold, making sure to fill each one about 3/4 of the way full.
– Bake in a preheated oven until the madeleines are light brown and a toothpick inserted into the center comes out clean - about 10-12 minutes. – Transfer the madeleines to a wire rack to cool.
Enjoy immediately or store in an airtight container at room temperature for up to 2 days.
Full recipe at mildlymeandering.com