• Melt the butter and set aside to cool as you prepare the rest of the batter.
• In a large bowl whisk the dry ingredients until combined.
• In a stand mixer with the whisk attachment on whisk together the sugar, pumpkin purree, vanilla extract or paste and non dairy milk. Beat on medium to high speed for a few minutes until the mixture turns pale and the consistency looks smooth and viscose.
• Change to the mixer's attachment to a paddle attachment or alternatively using a spatula or wooden spoon, gently add the dry ingredients to the wet and incorporate slowly being sure not to overmix.
• Slowly pour in half of the butter and mix to incorporate. Then stir in the other half.
• Cover the batter and chill in the refrigerator for 30-60 minutes.
• Meanwhile, preheat the oven to 177°C (350 °F) and lightly coat your madeleine pan with vegan butter or oil.
• After chill time has passed, spoon the batter into mould (about 1 1½-2 tablespoons) each.
• Bake for 10 to 12 minutes or until the edges just begin to brown, the centre has puffed out and an inserted toothpick comes out clean. Let cool in the pan for ten minutes before removing to a cooling rack. Before making the next batch, ensure your pan is cold and greased properly.

Walnut & Maple Glaze

• In a small mixing bowl, whisk together all ingredients (but slowly add in the milk only to loosen slightly so that the glaze drips easily from a spoon).
• Dip the cooled madeleine in the glaze and then dip into walnut mixture or drizzle glaze as you see fit.