2 1⁄4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon nutmeg, freshly grated
1⁄8 teaspoon ground cloves
1⁄4 teaspoon baking soda
1 1⁄4 cup turbinado sugar
1⁄2 cup butter, softened
2 eggs
1 cup solid-pack (canned) pumpkin
1⁄2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour madeleine mold (or use a nonstick or silicone madeleine pan and spray with baking spray).

Mix together flour, baking powder, cinnamon, nutmeg, cloves, and baking soda and set aside.

In a large mixing bowl, beat together sugar and butter until blended well. Add eggs, pumpkin, and vanilla, and blend well. Stir in dry ingredients and mix until evenly blended.

Spoon 1 heaping tablespoon of batter into each mold (mold should be about 3⁄4 full). Bake madeleines for 15–20 minutes, until center of madeleine springs back when gently pressed. Loosen madeleines with small rubber spatula, turn them out of pans and place on wire rack to cool completely. Store in tightly covered container for up to 4 days. Makes 24–32 madeleines (depending on mold size).