Join us at our next Open House for all programs on Tuesday, October 4 and watch our Director of Pastry Operations, Chef Jansen Chan demonstrate how to make these fall favorites! RSVP HERE
Yield: 12-4 oz. muffin-size financiers
8 oz. Butter
1 t. Cinnamon, ground
½ t. Nutmeg, ground
¼ t. Ginger, ground
¼ t. Cloves, ground
¾ cup All-purpose flour
1 cup Almond flour
1 cup Powdered sugar
¼ t. Salt
7 Egg whites
½ cup Pumpkin puree
Powdered sugar, for dusting
Pumpkin seeds, optional, for garnish
In a medium saucepan, melt butter over medium heat, whisking occasionally. As the mixture begins to boil, continue stirring, until the butter is lightly browned and has a nutty aroma. Remove from heat immediately and add cinnamon, nutmeg, ginger and cloves. Allow to cool slightly.
Meanwhile, in another bowl, stir together the flours, powdered sugar, and salt. In another bowl, whisk the egg whites and pumpkin together until smooth. Add the dry ingredients and stir thoroughly.
Pour about 1/3 of the warm browned butter into the mixture and whisk, until smooth. Repeat twice more, adding 1/3 of the butter each time.
Allow mixture to rest and cool in the refrigerator, preferably overnight.
Preheat the oven to 400°F. Divide the batter into greased cupcake pans.
Top with pumpkin seeds and dust with powdered sugar.
Bake for about 15-20 minutes, or until golden brown. Let cool for 10 minutes before unmolding.
Serve warm or at room temperature.