How to make Pumpkin Spice Almond Madeleines
What would Marcel Proust think of pumpkin spice madeleines? These light, nutty almond flour treats give the French classic a delicious autumn twist!
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Do you know how to make Pumpkin Spice Almond Madeleines? Marcel Proust might raise an eyebrow knowing his beloved childhood treat now comes with pumpkin purée and warm fall spices but one bite and he’d surely forgive us. These madeleines bring the perfect mix of French nostalgia and autumn flavor. Light, nutty, and just sweet enough, they’re a modern twist on a timeless classic.
Keep reading to learn how to make Pumpkin Spice Almond Madeleines that would make even Proust smile.
More French recipes? Check out How to Make French Meringue Cookies, the Upside Down Puff Pastry Tarts with Cosmic Crisp Apples and the Elegant French Apple Cake
💡Did you know?
The madeleine petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Source
Why This Recipe Works
- 🥄 Almond flour adds richness: it gives these madeleines a delicate, nutty flavor that pairs beautifully with pumpkin spice. Read below detailed instructions on how to use almond flour.
- 🎃 Pumpkin purée keeps them soft: the moisture creates a tender crumb while still giving you that signature madeleine moist.
- 🍂 Fall spices meet French technique: classic shell-shaped elegance with cozy autumn flavor is the best of both worlds.
- ⏱️ Quick batter, fast bake: you get impressive, bakery-style madeleines in minutes with minimal effort.
Baker’s tips for better results
- 🥣 Chill the batter: a short rest in the fridge helps the madeleines rise and form that classic hump.
- 🍊 Flavor boosters: add a touch of orange zest or an extra pinch of pumpkin spice for extra brightness and depth.
- 🍽️ Serve fresh: madeleines are best enjoyed the same day; they’re irresistible while still slightly warm.
- If you love French 🍰 baked goods, buy this book The Surprising Simplicity of French Cakes
💡Flour substitutes
When it comes to flour substitutes, the experts along with professional bakers call for an 1:1 substitute which means replacing one cup of all-purpose flour for one cup of blanched almond flour. However, this is not an accurate calculation. The flours are completely different in texture, moisture and density. Wheat flour (generic grocery store brand) is made from wheat which is a grain. Therefore, it is glutinous, dense and dry. Almond flour (Bob’s Red Mill blanched almond flour) is made from almonds, which are nuts, that makes it thinner and higher in fat and moisture.
⚖️So we weighed them. The results?
1 cup all-purpose flour equals approximately 120 grams.
1 cup blanched almond flour equals approximately 96 grams.
Can you see the difference? So after some trial and error, we created a recipe that calls for approximately 185 grams of almond flour. In addition, we decided also to reduce the butter by half as the moisture of almond flour requires less oils.
🕐 How to make Pumpkin Spice Almond Madeleines
The signature French pastry is made traditionally with wheat flour. But WD tried to recreate the recipe for a grain and gluten free option with blanched almond flour. In order to make it, you need the signature Madeleine baking pan. WD bought the 2-Pack Nonstick Madeleine Pans, 12-Cavity Carbon Steel and it worked out fine.
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
Did you make this? Follow us on Pinterest @wedesserts and tag #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
📖RECIPE CARD
How to make Pumpkin Spice Almond Madeleines
Equipment
Ingredients
- 1 ⅔ cups blanched almond flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup light brown sugar
- 3 tablespoons pumpkin puree
- 2 large eggs
- ¼ cup unsalted melted butter
- 1 tablespoon orange blossom
- baking spray to use on pan
Instructions
- Preheat oven to 350°F. Coat the shell molds of the pan with baking spray. Set aside
- In a mixing bowl, mix together almond flour, baking powder, cinnamon and nutmeg. Set aside
- In another bowl, mix eggs, sugar and butter. Beat until well combined
- Add pumpkin puree and orange blossom and whisk until all ingredients are nicely blended
- Stir in the flour mixture and keep whisking until the batter is smooth
- Fill shell molds with 1 ½ tablespoons batter each. Transfer to the oven and bake for 12-15 minutes until golden brown. The cakes bounce back when pressed with your finger
- Let them cool off
- The Madeleines are ready when they can easily be removed from the molds. You can serve with powdered sugar
