Moist, soft, and airy with sublime, divine flavors, these pumpkin oats madeleines have spongy lightness. With pumpkin purée bringing in the sweetness and pumpkin pie spices sprinkling some warmth, these madeleines are redolent with all Fall flavors!
1/4cupOats flour I simply ground some oats in my coffee grinder.
1 1/4tspBaking powder
1/4tspSalt
1.5tspPumpkin pie spice
1/3cupRaw sugar
1/2cupOat Milk
1/3cupCoconut oilor vegan butter or regular butter
1/3cupPumpkin puree
1tspVanilla extract
Pumpkin Spice Glaze
1/4cupIcing sugar
2tbspOat milk
1/4tspPumpkin pie spice
Instructions
whisk together all-purpose flour, oat flour, baking powder, salt, and pumpkin pie spice, and raw sugar.
In a separate bowl, mix oat milk with pumpkin purée, coconut oil, and vanilla extract.
Pour over the dry ingredients and whisk just until there are no white, dry streaks visible.
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 180C. Grease the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon or pipe the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12-14 minutes or until tops are springy to touch and a skewer inserted in the center comes out clean.
Turn them out on a cooling rack and let cool completely.
You can serve them as is or dip them in a pumpkin spice glaze. Dust with icing sugar and enjoy!
Pumpkin Spice Glaze
Combine icing sugar, pumpkin pie spice, and oat milk in a small bowl till you get a smooth, thick glaze.