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Spiced Mummy Madeleines

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Welcoming in this spooky weekend with these extra delicious Spiced Mummy Madeleines. Classic madeleines infused with warming fall spices, then baked and dipped in sweet white chocolate.  These delicious mini cakes are soft, buttery, perfectly spiced, and SO. GOOD. Made in the traditional shell shaped pan and with minimal ingredients, these madeleines are sure to become your new favorite bake! The best part? These spooky little cakes are ready in LESS than an hour. Serve as a sweet Halloween treat that everyone is sure to love!

overhead image of mummy decorated madeleines on coffin shaped wood board with white flowers and candy eyes around, a white cheese cloth, and white pumpkins around on marble surface.

What is a Madeleine?

If you’ve never had a madeleine before or only just seen them before, you might be wondering what exactly it is. Well, let’s get into it!

A madeleine is simply a sponge cake that is baked in a madeleine pan, which yields in the classic shell-like shape that these petit cakes are known for! It’s a bit more dense than your traditional cake, but much lighter than your average cookie. It’s almost like the perfect blend of the two, creating a mini treat that always has you wanting more!

Reasons You Will Love These Spiced Mummy Madeleines

  • Easy to make.
  • Requires minimal ingredients.
  • The perfect Halloween treat!
  • Ready in about 30-40 minutes.
  • Tastes buttery, sweet, perfectly spiced, and SO. DELICIOUS.
  • A real crowd pleaser.
mummy madeleine standing up right on black wood board with more madeleines around, a gold bowl white pumpkin, and white flowers behind.

Equipment Needed

Best Ingredients For Madeleines (& Why!)

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Madeleines:

  • Pastry Flour – This is what gives these madeleines that perfect cake-like texture that makes them SO irresistible.
  • Baking Powder – Provides just enough rise to give these cakes a light and airy texture, while also helping get the iconic “hump” on the back of each little cake.
  • Pumpkin Pie Spice – We added just a dash of spice to make these madeleines taste more like fall!
  • Granulated Sugar – Adds just the right amount of sweetness.
  • Brown Sugar – We added a little brown sugar to give these madeleines a richer flavor.
  • Honey – Not only does honey help sweeten, but it adds a wonderful flavor to these madeleines!
  • Large Eggs – Remember to set your eggs out ahead of time to allow them to come to room temperature.
  • European-Style Salted Butter – This is a must-have for this recipe, as European-style butter has a higher fat content than regular butter!
spice, flour, eggs, melted butter, baking powder, sugar, brown sugar, and honey on marble surface.

For The Decoration:

  • White Candy Melts – Whether you use white chocolate or white candy melts, these mummy’s will always come out looking oh-so cute! We opted to use candy melts as we could remelt it without worrying about it seizing.
  • Candy Eyes – This is essential! Place the candy eyes on the dipped madeleine before piping the white chocolate over it to really make these look like the spookiest of mummy’s.
candy eyes and white chocolate wafers on marble surface.

How To Make These Mummy Madeleines (Step-by-Step!)

Step 1: Prepare batter

In a small bowl, sift together flour, baking powder, and spice. Set aside.

In a large bowl, whisk together granulated sugar, brown sugar, honey, eggs, and egg yolk.

With a rubber spatula, fold in flour a little at a time.

When flour is completely incorporated, fold in butter. Continue folding gently until incorporated and batter is smooth.

Step 2: Bake

Spoon 1 Tablespoon batter into each cavity of the prepared pans. Place on a sheet pan. Rest for 10 minutes. Bake for 9-10 minutes, until cake springs back when lightly touched.

Cool in pans for 3-4 minutes. Turn out.

twelve madeleines on sheet pan

Step 3: Decorate

Pour the candy melts into a microwave safe bowl. Heat in 15 second increments, stirring after each, until candy is melted and smooth.

Dip madeleines as desired. Add two candy eyes before candy sets.

Pipe or spoon melted candy onto mummies to look like bandages.

mummy decorated madeleines on sheet pan.

FAQ’s and Troubleshooting

I don’t have pastry flour. Can I still make this recipe?

Of course! If you don’t have access to pastry flour and still want to make delicious madeleines, no worries. All you need to do is mix 6 Tablespoons all-purpose flour with 6 Tablespoons of cake flour.

Why are there lumps of flour in my batter/madeleines?

If there are still lumps of flour in your batter, that usually indicates that the flour is not fully incorporated. Fold the batter a few more times, using the cutting-through technique, to ensure the batter is smooth and no more lumps remain.

Why are my madeleines rubbery/tough?

This could be caused by one or two things. The most common reason is that the batter was over-mixed. When folding the batter, try to keep it minimal! Once the flour and butter are incorporated, do not stir/fold anymore. If the batter wasn’t over-mixed, the madeleines could be over-baked. Always bake madeleines at the lowest time listed and check them before baking any longer. It’s important to remember that every oven bakes differently!

Why do my madeleines not have humps?

No humps on your madeleines could be caused by either over-mixing the batter, adding too much batter to the pans, or not letting them rest 5-10 minutes before baking.

Can I decorate these madeleines differently?

Of course! Let your imagination run wild with these delicious madeleines.

Why Are These Madeleines Not Refrigerated?

We found through our test baking that refrigerating/resting the madeleines was…well, moot. We tested 1 hour refrigeration time to overnight. Every test yielded the same result. Our butter in the madeleines was solidified and, instead of rising and creating a hump, they wanted to spread and crack.

We found that letting these madeleines rest for about 10 minutes at room temperature produced the perfect hump we were looking for!

close up overhead image of mummy madeleines on coffin shaped wood board with candy eyes and white flowers, with metal plate beside, white pumpkins around, and white cheesecloth beside.

How To Store

These Spiced Madeleine’s are best enjoyed fresh, right out of the oven. The cakes get tough and lose the buttery goodness as they cool. Though, if you want to make these madeleines in advance, you can. Once the batter is made, cover with plastic wrap and place in the refrigerator for 1-2 days!

Of course, if you don’t mind a bit tougher cake, you can store these madeleines in an airtight container for about 2 days on the counter, in the fridge for up to 5, and in the freezer for a month! Just be sure to let the madeleine come back to room temperature before eating.

Looking for more recipes like this? Here are a few you may like:

mummy madeleine standing upright with more madeleines around.

Expert Tips

  • Do not overwork this batter. You will need to gently fold the dry ingredients in small amounts, as well as fold in the butter. Do not whisk, stir, or beat!
  • The butter needs to be a European-Style butter, as it has a higher fat content.
  • Use a honey that you like the flavor of, but it shouldn’t be too intense. A lighter, milder honey is a great addition to this madeleine!
  • Be sure to lightly spray the madeleine pan(s). We found through our testing that over spraying yielded in the madeleine not properly forming to the pan.
  • Don’t over fill the madeleine pan! About 1 Tablespoon should do it.
  • If you aren’t sure the madeleines are done, gently poke the top of one with your finger. If the cake springs back, the cake is done. But, if your finger leaves an indention, you will need to bake for about 1-2 more minutes.
  • This recipe is best served fresh!
  • If you choose to dip/decorate the madeleines, be sure to let them cool completely.
  • Keep in mind that the more these cakes cool, the less tender they will be.

When you make these Spiced Mummy Madeleines, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead image of mummy decorated madeleines on coffin shaped wood board with white flowers and candy eyes around, a white cheese cloth, and white pumpkins around on marble surface.
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Spiced Mummy Madeleines

Terrifyingly delicious! These Spiced Mummy Madeleines are the spooktacular treat you need to bake this Halloween. Every bite is buttery, tender, perfectly spiced, and SO. GOOD.
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time 10 minutes
Total Time: 40 minutes
Servings: 22

Ingredients
 

Madeleines

  • ¾ cup pastry flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon pumpkin pie spice
  • cup granulated sugar
  • 1 Tablespoon brown sugar, packed
  • 2 teaspoons honey
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 7 Tablespoons European-style butter, melted

Decoration

  • 10 ounces white candy melts (or white chocolate)
  • 44 candy eyeballs

Instructions

Madeleines

  • Heat oven to 375℉.
  • Spray madeleine pans lightly with baking spray. Set aside.
  • In a small bowl, sift together flour, baking powder, and spice. Set aside.
  • In a large bowl, whisk together granulated sugar, brown sugar, honey, eggs, and egg yolk.
  • With a rubber spatula, fold in flour a little at a time.
  • When flour is completely incorporated, fold in butter.
  • Continue folding gently until incorporated and batter is smooth.
  • Spoon 1 Tablespoon batter into each cavity of the prepared pans.
  • Place on a sheet pan.
  • Let rest for 10 minutes.
  • Bake for 9-10 minutes, until cake springs back when lightly touched.
  • Cool in pans for 3-4 minutes.
  • Turn out.

Decoration

  • Pour the candy melts into a microwave safe bowl.
  • Heat in 15 second increments, stirring after each, until candy is melted and smooth.
  • Dip madeleines as desired.
  • Add two candy eyes before candy sets.
  • Pipe or spoon melted candy onto mummies to look like bandages.

Notes

  • Do not overwork this batter. You will need to gently fold the dry ingredients in small amounts, as well as fold in the butter. Do not whisk, stir, or beat!
  • The butter needs to be a European-Style butter, as it has a higher fat content.
  • Use a honey that you like the flavor of, but it shouldn’t be too intense. A lighter, milder honey is a great addition to this madeleine!
  • Be sure to lightly spray the madeleine pan(s). We found through our testing that over spraying yielded in the madeleine not properly forming to the pan.
  • Don’t over fill the madeleine pan! About 1 Tablespoon should do it.
  • If you aren’t sure the madeleines are done, gently poke the top of one with your finger. If the cake springs back, the cake is done. But, if your finger leaves an indention, you will need to bake for about 1-2 more minutes.
  • This recipe is best served fresh!
  • If you choose to dip/decorate the madeleines, be sure to let them cool completely.
  • Keep in mind that the more these cakes cool, the less tender they will be.

Nutrition

Serving: 1madeleine | Calories: 102kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 56mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 148IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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