Preheat the oven to 350°F (175°C). Utilizing a pastry brush, generously butter every cavity of a 12-cup madeleine pan, ensuring to get into each nook and cranny. Place within the freezer till prepared to make use of.
In a big bowl, sift the all-purpose flour, baking powder, cinnamon, allspice, nutmeg, and sea salt, and whisk to mix. Put aside.
Within the container of a blender, add the eggs and the maple sugar. Mix on low pace to mix, then improve the pace to a medium-high degree. Mix till the combination is pale and thick, about three minutes. Decrease the pace and add the melted butter in a skinny stream till absolutely included. Add the pumpkin puree and mix to mix.
Add a fourth of the dry ingredient and mix simply to mix. Add extra of the dry ingredient, and mix once more to mix. Repeat till the dry substances are absolutely included, ensuring to not over-blend. Take away the blender container from its stand and run a spatula on the within of the container, simply to verify no pockets of dry substances stay.
Take away the madeleine pan from the freezer and set on a flat working floor. Utilizing a big soup spoon, a tablespoon, or a medium cookie scoop, refill every madeleine cup with about 1 half of tbsp (7 ml) batter, or till three-fourths full. Refrigerate the remaining batter.
Bake the madeleines for about 12 minutes, or till the madeleines are humpy and golden. Unmold as quickly as you’re taking the madeleines out of the oven, inverting the pan over a cooling rack (you may have to coax a few of them out with the tip of a butter knife). Let cool fully.
Wash and dry the madeleine pan totally, then butter it once more and place within the freezer for five to 10 minutes. Fill the cavities once more and bake as instructed. Repeat one final time to make the remaining batch of madeleines.
Whereas the madeleines are making, make the glaze: In a small mixing bowl, whisk collectively the icing sugar, maple syrup, cinnamon, and allspice (will probably be tremendous thick and sticky at first however loosen up as you whisk). Add simply sufficient milk so the glaze drips lazily from a spoon.
SERVING: When the madeleines are cooled to room temperature, generously drizzle their shell facet with the glaze, and let it dry for 10 minutes.
STORAGE: Madeleines are at their perfect freshly baked, however you too can retailer them in an hermetic container at room temperature for as much as two days.
In the event you make the madeleines upfront, maintain up on the glazing course of and retailer the cooled madeleines as is in an hermetic container for as much as two days. An hour earlier than serving, distribute the madeleines over a baking sheet and place in a 350°F [175°C] oven for five minutes. Switch to a wire rack, let cool to room temperature, then glaze as desired. The madeleines will probably be as pleasant as in the event that they have been freshly baked.