Pumpkin Oats Madeleines

Moist, soft, and airy with sublime, divine flavors (that tested my willpower mercilessly), the pumpkin oats madeleines have the spongy lightness that makes madeleines, madeleines.  

As a baker, I try not to have favorites. But madeleines have muscled their way into my heart. Every year, I experiment with new flavors and combos. This time I wanted a fall flair, and nothing says fall like a pumpkin and the air redolent with cinnamon.

Jump to:

How to make pumpkin oats madeleines?

Tips for baking madeleines

How to make pumpkin puree and other FAQs

Serving ideas

Other pumpkin and madeleine recipes

How to make pumpkin oats madeleines?

With pumpkin purée bringing in the sweetness and pumpkin pie spice sprinkling some warmth, I baked to my heart’s content. FYI, if you don’t tell anyone, people won’t even know the madeleines have pumpkin in them!

• Start by sifting all-purpose flour with oat flour. Add baking powder, salt, and pumpkin pie spice. 
• Stir in raw sugar.
• In a separate bowl, mix oat milk with pumpkin purée, coconut oil, and vanilla extract.
• Pour the wet ingredients on the dry and fold just until there are no white, dry streaks visible. 
• Your batter should be homogenous, with a soft dropping consistency.
• If it feels too dry or thick, add a splash or two of oat milk.
• Cover the batter and set it to chill for two hours. You can store it for up to 2 days as well. 

Prep the mold and bake

The only thing you need to make madeleines is a mold. Both metal and silicone work well. The only difference is greasing. You’ll need to butter the metal mold before you pipe the batter. On silicone, you can directly add the batter. 

• While your oven preheats, grease your mold (or not, depending on the type you use). 
• Then spoon (or pipe) the batter into each cavity.
• Don’t fill them to the brim. Just three-quarters of the way. 
• Then let the oven do its magic for 12 to 14 minutes. For me, 12 minutes and a few seconds did the trick.

Tips for the best madeleines

• For a lump-free batter, use lukewarm milk.
• Never, ever, ever vigorously beat batter. Gently mix it and avoid overdoing it. 
• Madeleine molds have more crevices than the Grand Canyon, so you really have to get your fingers in there to grease it. An easy trick is to melt your vegan butter (or oil) and then paint it on the mold. 

Common questions about making madeleines

How to make pumpkin purée?

You chop, you steam, and you mash the pumpkin. It’s that easy. I made it for my easy pumpkin bread and since then have been using it frequently. 

How to make pumpkin pie spice?

You can find the pumpkin pie spice recipe here, but essentially, it’s combining 4 ground spices together!

Pumpkin pie spice substitute:

Don’t have pumpkin pie spice? Can’t find all the ingredients to make it at home? Use cinnamon as a substitute. 

Why do I need to grease madeleine molds?

Greasing the mold makes it easier to take out the baked delights. Be very liberal with it, and after the oil or butter, flour the cavities.

Why use oat milk in madeleines?

Lactose and I are not friends. If you read my blog, you’ve probably heard me bellyaching about it plenty of times. I search for stand-ins relentlessly, and one of the best I’ve found is oat milk.

It’s a great vegan milk substitute for those who are lactose-intolerant. And, of course, because it is plant-based, it’s far friendlier to the planet. Did you know that each kg of cow milk produces an equivalent of 3.2 kg CO₂? Now guess how much oat milk produces? Just 0.9 kg of CO₂!

The one I used for these pumpkin oats madeleines is from the good people at Only Earth. It packs a mighty punch of proteins, fiber, calcium, potassium, iron, and vitamins A and D.

And it is free of fats – the bad kind, not the good kind. So, that’s another reason to use vegan oat milk in your baking. 

Why are my madeleines flat?

Madeleines are known for their pretty sea-shell look on one side and a hump on the other. There are a couple of things you need to do to get it right:

• Include baking powder for that little rise. 
• Chill the batter. This is essential as it solidifies the oil. So, when you bake, the oil melts and releases a burst of steam. 
• Also, don’t even the batter; let it sit right in the middle of each cavity.

How do you know when madeleines are done?

The top is springy to touch, the color turns a lovely pale yellow, and an inserted skewer comes out clean with a few moist crumbs attached. 

I’d like to point out that the color will change based on the type of pumpkin you use in the recipe. 

Ingredient substitutes

Coconut oil: Melted and cooled butter. 

Oat milk: any milk you prefer. 

Raw sugar: Cane or regular sugar. 

Serving ideas for Pumpkin Oats Madeleines

Let the madeleines cool a tad. Then flip the mold over a wire rack, and they’ll pop out. 

• Serve them warm as-is.
• Dust with icing sugar.
• Dip in a glaze for that extra oomph as I did. 
• Pair beautifully with tea or coffee.

How to make pumpkin pie spice glaze?

Combine icing sugar, pumpkin pie spice, and oat milk, and then dip half your madeleines into it. Let it set and then serve.

Give the pumpkin oats madeleine a whirl. They’re:

• Soft, and airy 

• Healthy-ish!

• The perfect fall recipe

• With sublime spiced flavors

• Eggless and vegan

Other flavors of madeleines:

Lemon Madeleines

Orange Madeleines

Carrot Cake Madeleines

Matcha Pistachio Madeleines

Cardamom Pistachio Madeleines

More pumpkin recipes:

Pumpkin Bread Rolls

Vegan Pumpkin Donuts

Pumpkin Pie Spiced Almonds

Chocolate Pumpkin Swirl Muffins

This post is sponsored by Only Earth, whose oat milk I had oodles of fun experimenting with.