Servings: 10 pumpkin financiers
Calories: 249kcal
Ingredients
Pumpkin Financiers
- 5 egg whites about 140 g, room temperature
- 100 g butter 7 tbsp, plus a bit more for greasing the pan
- 1/2 cup brown sugar 100 g
- 1 1/3 tbsp honey 28 g
- 1/2 tsp vanilla extract optional
- 1/4 cup pumpkin puree 60 g
- 2/3 cup almond flour 70 g
- 10 tbsp cake flour 75 g, all-purpose flour works too
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/8 tsp salt
Pumpkin Spice Glaze
- 3/4 cup powdered sugar 85 g, sifted
- 21 g unsalted butter 1 1/2 tbsp, melted
- 2 tsp milk 10 g
- 1 tsp pumpkin pie spice
- 1 pinch salt plus more to taste
Instructions
Pumpkin Financiers
- Preheat the oven. Set it to 390°F (200°C).
- Brown the butter. Melt the butter over medium heat and keep cooking, stirring occasionally, until it turns golden brown and smells nutty. You'll hear sizzling, then bubbling, then a crackle, and that crackle is your cue to watch it closely. Take it off the heat, sit the pan in cold water, and cool until it's no longer hot.100 g butter
- Mix the egg whites and sugar. Whisk them together until just combined. You're not whipping the whites here, so a little foam on the surface is all you need.5 egg whites, 1/2 cup brown sugar
- Add the honey, vanilla, and pumpkin. Stir in the honey, vanilla extract, and pumpkin puree until the batter looks even in color.1 1/3 tbsp honey, 1/2 tsp vanilla extract, 1/4 cup pumpkin puree
- Add the dry ingredients. Sift the almond flour, cake flour, pumpkin spice, baking powder, and salt together, then stir them into the wet mixture until no dry patches remain.2/3 cup almond flour, 10 tbsp cake flour, 1 1/2 tsp pumpkin pie spice, 1/2 tsp baking powder, 1/8 tsp salt
- Add the butter. Pour in the cooled brown butter, dark bits and all, and stir to combine. Check it isn't still hot, or it'll cook the whites.
- Prepare the pan. Grease the molds with butter, working it into every corner with your fingers. If your pan isn't non-stick, dust it with flour or sugar and tap out the excess.
- Fill the molds. Spoon the batter in, filling each about three-quarters full. You should get around 10.
- Bake. Lower the oven to 360°F (180°C), slide the pan in, and bake 15 to 18 minutes, until the edges brown, the centers are set, and a toothpick comes out clean.
- Cool. Let them sit in the pan 10 to 15 minutes, running a silicone spatula around each one to loosen it, then turn them out onto a wire rack. Give them at least another 30 minutes before glazing.
Pumpkin Spice Glaze
- Bloom the spice. Melt the butter in a small saucepan over low heat, then stir in the pumpkin pie spice. Keep it on the heat 30 to 60 seconds, until it smells strongly of spice. Pull it off immediately if it gets close to bubbling.21 g unsalted butter, 1 tsp pumpkin pie spice
- Add the milk and salt. Whisk them straight into the warm butter. The mixture may look split at this point, which is fine. It comes together once the sugar goes in.2 tsp milk, 1 pinch salt
- Whisk in the sugar. Add the sifted powdered sugar and whisk until smooth and glossy. It'll be thin and warm at this stage.3/4 cup powdered sugar
- Taste and adjust. If it tastes flat, add another small pinch of salt. Then leave it alone to thicken while the financiers finish cooling.
To Finish
- Check both are ready. The financiers should be at room temperature, and the glaze thick enough that a spoonful falls back into the bowl in a slow ribbon rather than running off.
- Dunk them. Hold each financier upside down, lower the top into the glaze, lift it straight out, and give it a small twist to break the drip.
- Serve. Let the glaze set for a few minutes on the rack, then serve.
Notes
Nutrition covers the full batch including the glaze, divided by 10 financiers. Butter is counted at its pre-browning weight, so the real figure runs slightly higher once some water cooks off. Yield depends on your pan: a standard muffin tin gives about 10, a financier mold or mini muffin tin gives more and bakes faster.
Nutrition
Calories: 249kcal | Carbohydrates: 29g | Protein: 3.9g | Fat: 13.8g | Fiber: 1.3g
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