Pumpkin Madeleines

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup Flour
  • 1/2 tsp Pumpkin pie spice
  • 1 tsp Pumpkin spice bakery emulsion
  • 1/8 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 10 tbsp Butter, unsalted

Found on createdby-diane.com

Ingredients

• 10 tablespoons unsalted butter (melted and cooled)
• 2 eggs
• ⅔ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice bakery emulsion (I use Loranns)
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt
• 1 cup flour
• 1 cup powdered sugar
• 1 tablespoon corn syrup
• 2-3 tablespoons water
• 2 drops orange food coloring
• ½ teaspoon pumpkin spice baking emulsion (Loranns)

Directions

• Preheat oven to 375
• Prepare Madeleine Pan with a baking spray or lightly butter and flour.
• Beat eggs and sugar with mixer, add vanilla pumpkin emulsion, pumpkin pie spice and salt.
• Mix in flour until blended.
• Pour butter in a stream and mix on low until well blended.
• Place 2 tablespoons of batter into each madeleine area of the pan.
• Bake for 12-14 minutes or until just golden.
• Remove pan from oven and turn onto a cooling rack.
• Allow Madeleines to cool completely.
• Mix all ingredients until smooth, add a drop or two more water if you need it thinner.
• Drizzle icing over cooled Madeleines.