Pumpkin Spiced Madeleines

Melt the 100 g butter with the brown sugar and honey in a small pot, then set aside to cool.

In a large mixing bowl, beat the eggs and white sugar for about 8 minutes, until very pale and the mixture leaves trails when you lift the whisk. Mix in the pumpkin puree and vanilla until combined.

Sift in the flour, baking powder, cinnamon and pumpkin pie spice, and gently fold together with a spatula until just combined.

Add the melted butter mixture and fold until just combined, with no streaks of butter left.

Press a piece of cling film directly onto the surface of the batter and chill in the fridge for at least 1 hour, or overnight. It should turn spongy and airy.

Heat the oven to 200°C. Brush a madeleine pan with a thin layer of melted butter and dust with flour.

Scoop 1½ to 2 tablespoons of batter into each mould using a spoon or small cookie scoop. Leave the batter as it is, it will melt and spread into the madeleine shape as it bakes.

Bake at 200°C for 5 minutes, then turn the oven down to 175°C and bake for another 5 to 6 minutes, until the tops are puffed and the edges golden brown.

Cool in the pan for about 10 minutes, then transfer to a wire rack. Roll in cinnamon sugar while still slightly warm, then let them cool completely.