Ingredients
- 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
Directions
- 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.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
