{"id":17353,"date":"2021-10-18T14:38:57","date_gmt":"2021-10-18T09:08:57","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17353"},"modified":"2024-09-25T00:59:17","modified_gmt":"2024-09-24T19:29:17","slug":"pumpkin-oats-madeleines","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pumpkin-oats-madeleines\/","title":{"rendered":"Pumpkin Madeleines"},"content":{"rendered":"\n

These pumpkin madeleines<\/strong> made with pumpkin pur\u00e9e are so moist and delicious. They have that <\/em>spongy lightness that makes these cookies so addictive. The easy fall recipe is vegan and the best way to use pumpkin spice!<\/p>\n\n\n\n

\"vegan<\/figure>\n\n\n\n

Madeleines are my true love. I love to make them in all the flavors possible. I\u2019ve baked chocolate-covered strawberry madeleines<\/a> for Valentine's Day, gingerbread spice madeleines<\/a> for Christmas, and cardamon pistachio-filled madeleines<\/a> for Diwali. This time, I wanted to go all in with fall flavors. So here are pumpkin spice madeleines with oats!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\n
\n

Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

Soft, airy, buttery, and absolutely irresistible.<\/p>\n\n\n\n

Made with pumpkin puree and pumpkin pie spices for the best fall flavor!<\/p>\n\n\n\n

Super simple make-ahead recipe with a few easy steps.<\/p>\n\n\n\n

A cozy little treat best with tea or coffee or a spiced latte!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n
\n
\n

Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour:<\/strong> I used a mix of all-purpose flour and oat flour. I ground rolled oats in the coffee grinder to make oat flour. You can use store-bought oat flour.<\/p>\n\n\n\n

Milk:<\/strong> I used oat milk. You can use store-bought or use my homemade oat milk<\/a> recipe.<\/p>\n\n\n\n

Pumpkin pur\u00e9e<\/strong>: Chop, steam, and mash a pumpkin to make the pur\u00e9e. It\u2019s very easy, and I explain how to make it in detail in my healthy pumpkin bread recipe. <\/a><\/p>\n\n\n\n

Pumpkin pie spice: Make it at home, like I did for my pumpkin pie spiced almonds, or use store-bought.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n

Ingredient Substitutes<\/h2>\n\n\n\n

Coconut oil<\/strong>: Melted and cooled regular butter. <\/p>\n\n\n\n

Oat milk<\/strong>: Any milk you prefer. <\/p>\n\n\n\n

Raw sugar<\/strong>: Regular granulated sugar or brown sugar.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n
\n
\n

How To Make Pumpkin Madeleines?<\/h2>\n\n\n\n

Step 1<\/strong>: Sift all-purpose flour with oat flour. Add baking powder, salt, and pumpkin pie spice. Stir in raw sugar.<\/p>\n\n\n\n

Step 2: <\/strong>In a separate bowl, mix\u00a0oat milk\u00a0with pumpkin pur\u00e9e, coconut oil, and\u00a0homemade vanilla extract<\/a>.<\/p>\n\n\n\n

Step 3: <\/strong>Pour the wet ingredients over the dry and fold just until there are no white, dry streaks visible.<\/p>\n\n\n\n

Step 4: <\/strong>Cover the batter and set it to chill for two hours.<\/p>\n\n\n\n

Step 5: <\/strong>Set the oven to preheat. Grease the madeleine mold if using a metal one. Silicone molds need no greasing.<\/p>\n\n\n\n

Step 6:<\/strong> Spoon (or pipe) the batter into each cavity. Don\u2019t fill them to the brim. Just three-quarters of the way. <\/p>\n\n\n\n

Step 7:<\/strong> Bake for 12 to 14 minutes. For me, 12 minutes and a few seconds did the trick.<\/p>\n\n\n\n

Optional step: <\/strong>Cool the madeleines. Dip half of each pumpkin oat madeleine in the glaze.<\/p>\n<\/div><\/div>\n\n\n\n

Final step: <\/strong>Serve and savor!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"madeleines<\/figure>\n\n\n\n
\n
\n

Pro Tips<\/h2>\n\n\n\n