Pumpkin Streusel Madeleines
Nothing compliments anything pumpkin more than a streusel, and these pumpkin streusel madeleines are no exception. The best compliment came after I sent a fresh batch to a teacher: “They are so delicious and they melt in your mouth!” Need I say more?
Actually, I do. This streusel recipe is adapted from King Arthur Baking and yields about ¾ cup! My advice is don’t be afraid to pile it on the madeleine before baking. These madeleines may be small, but they’re mighty—and yes, they’ll still give you that iconic hump when baked!
Enjoy!
this makes about 28-32
Ingredients for Pumpkin Streusel Madeleines
for the madeleines
½ Cup + 2 Tablespoons Butter, melted & cooled
⅓ Cup Pumpkin Purée
¼ Cup Milk (I use 2%)
¼ Cup Neutral Oil
½ Cup Granulated Sugar
3 Eggs
1 Teaspoon Vanilla Extract
1 ½ Cup All Purpose Flour
½ Teaspoons Salt
1 ½ Teaspoon Pumpkin Pie Spice
½ Teaspoon Ground Cinnamon
1 ½ Teaspoon Baking Powder
2 Tablespoons of Honey
for the streusel
1/2 Cup All Purpose Flour
1/4 Cup Brown Sugar
1/2 Cup Old Fashioned Oats
Pinch Salt
4 Tablespoons Unsalted Butter, room temperature & sliced
1/2 Teaspoon Pumpkin Pie Spice
How to Make Pumpkin Streusel Madeleines
For the madeleines
Melt the butter and set aside to cool.
In a mixing bowl, stir the sugar, eggs and vanilla. Whisk until slightly foamy.
Stir the pumpkin purée into the milk until combined (you can do this in a liquid measuring cup), then add to the bowl. Add the flour, baking powder, salt, and spices. Stir gently until a smooth batter forms.
Finally, mix in the melted butter, oil, and honey until fully incorporated.
Cover and rest the batter in the refrigerator for at least 30 minutes—overnight is best for flavor!
Make the streusel
Add the butter and use your fingertips to pinch and rub it into the dry ingredients until the mixture resembles coarse crumbs, with some pieces about the size of peas and some finer, sandy crumbs. Set aside, or store in an airtight container in the refrigerator.
Preheat the oven to 375°F for at least 15 minutes. While the oven heats, prepare your madeleine molds by brushing them thoroughly with softened butter, then lightly dusting with flour.
Fill each mold about ¾ full with batter by using a cookie scoop, piping bag or a tablespoon. Once the tray is filled, generously sprinkle the prepared streusel over each madeleine. Then, place in the freezer for 5 minutes just before baking.
Bake at 375°F for 6 minutes, then reduce the temperature to 350°F and bake for an additional 5 ½ minutes, or until the edges are golden and the centers spring back lightly.
Immediately turn the madeleines out onto a clean towel and allow them to cool slightly.
Enjoy!
Baker’s Tips
Store baked madelines in airtight container for up to 3 days.
DIY your pumpkin spice:
3 tablespoons Ground cinnamon
2 teaspoons Ground ginger
1 teaspoon Ground nutmeg
1 teaspoon Ground allspice
½ teaspoon Ground clovesRefrigerate your leftover pumpkin purée in an airtight container
Chilling the batter is key to great flavor and creating those iconic humps! Don’t worry, the streusel won’t prevent the humps from forming!
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
On A Personal Note
I hope these make their way into your kitchen and become a little favorite of yours, too. If you make them, share a photo and tag me—I’d love to see! And my inbox is always open if you have a question
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