Pumpkin Madeleines

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