Pumpkin Spice Madeleines

Make the madeleine batter one day ahead. Melt the butter in a small saucepan, cool slightly and mix with the pumpkin purée. Set aside.
Sift the flour, baking powder, salt and spices together in a small bowl.
Using a stand or hand mixer, whisk the eggs, sugar and honey until frothy and almost double in volume.
Fold in the flour mixture and then use a hand whisk to gently mix in the melted butter/pumpkin until well combined.
Transfer the batter to a piping bag fitted with a small round tip (clip it on both ends so the batter doesn’t run out). Chill in the fridge overnight.
The next day, melt about 2 tbsp of unsalted butter and carefully grease your tin using a pastry brush. Lightly dust with a little flour and shake off any excess. Chill in the fridge for 15 minutes.
Preheat the oven to 200C (400F). Pipe the batter into the mould filling about 3/4 of the way up.
Bake for 10-14 minutes (this will depend on the size of your tin) or until the madeleines are golden, puffy – they should also have a characteristic little bump.
Cool in the tin for 5 minutes then forcefully knock the tin against your worktop – the madeleines should fall out of their own accord. If they are being stubborn, insert the tip of a knife to slightly loosen them from the tin.
Serve warm, drizzled with a little caramel sauce and chopped pecans.

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