4 Fall Dessert Recipes That Go Beyond Pumpkin Spice

Recipes by Suzy Gazzellone. Follow her on Instagram or TikTok.

Honey Fig and Orange Olive Oil Cake

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120g) olive oil, extra-virgin
• 3/4 cups sugar
• 2 large eggs
• 1/2 cup (120g) honey
• 1/2 cup (120g) sour cream
• 1 orange zest
• 2 tablespoons orange juice, fresh
• 1 teaspoon vanilla extract

Topping:

• 6-8 figs, fresh & halved
• 2 tablespoons honey

Directions

1. Preheat oven to 350°F (175°C). Spray and line a 9-inch springform pan with non-stick baking spray and parchment paper.
2. Sift the dry ingredients: flour, baking powder, baking soda and salt in a medium-sized bowl.
3. Using a stand mixer/handheld fitted with paddle/whisk attachment, beat the sugar, eggs and olive oil on high speed until pale and slightly thickened, in a large bowl. Beat for 2 minutes.
4. Whisk in honey, sour cream, orange zest and juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
6. Pour batter into the pan.
7. Arrange fig halves cute-side up on top.
8. Bake for 40-45 minutes or until golden and a toothpick inserted into the center of the comes out clean.
9. Let cool.

Note: Soak dried figs in fresh orange juice before folding them into the batter. Tossing them in a little flour keeps them from sinking to the bottom.

Sweet Potato Spice Muffins

Ingredients

• 1 cup (220 g) sweet potato purée, peeled, roasted, mashed & cooled
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon, ground
• 2 teaspoons ginger, ground
• 1/2 teaspoon nutmeg, ground
• 1/4 teaspoon cloves, ground
• 2/3 cup grapeseed oil
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Optional: 1 cup chocolate chips

Directions

1. Preheat oven to 425°F (220°C). Spray muffin pan with non- stick baking spray or use cupcake liners.
2. Sift the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
3. Whisk the wet ingredients: oil, sugars, eggs and vanilla extract in a medium-sized bowl, until combined.
4. Stir in roasted sweet potato purée.
5. Add the wet ingredients to the dry ingredients. Fold until just combined.
6. Fold in the chocolate chips, if using.
7. Spoon the batter into muffin cups/liners. Fill them 3/4 full.
8. Bake at 425°F (220°C) for 5 minutes. Reduce the oven temperature to 350°F (175°C) while keeping the muffins in the oven, and continue to bake for 15-20 minutes or until toothpick inserted in the center comes out clean. The tops should be a light golden brown.
9. Let cool.

Note: Using roasted sweet potatoes rather than boiled or canned, gives it a deeper, caramelized flavour. Make sure they are well-mashed and slightly cooled before adding to the batter.

Chestnut and Maple Cupcakes

Ingredients

Cupcakes:

• 1 cup chestnut flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup (115g) butter, softened
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 1/4 cup sour cream

Maple Cream Cheese Buttercream Filling:

• 1/2 cup (115g) butter, softened
• 8oz (225g) cream cheese, softened
• 3 cups powdered sugar, sifted
• 3-4 tablespoons pure maple syrup
• pinch of salt

Directions

Cupcakes:

1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Sift the dry ingredients: flour, baking powder, baking soda, salt and cinnamon in a medium-sized bowl.
3. Using a stand mixer/handheld fitted with paddle/whisk attachment, beat the butter on high speed until smooth in a large bowl. Add both sugars until creamy. Beat for 2 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let them cool.

Maple Cream Cheese Buttercream Filling:

1. Using a stand mixer/handheld fitted with a paddle/whisk attachment, beat the butter and cream cheese on high speed until smooth in a large bowl.
2. Scrape sides of bowl.
3. Gradually add the powdered sugar on low speed to prevent the sugar from flying out of the bowl.
4. Beat in the maple syrup and salt.
5. Beat until the buttercream is light, airy and smooth. Scrape the sides of the bowl as needed.
6. Pipe the buttercream onto the cupcakes using a piping bag or simply spread it with a spatula.

Note: Chestnut flour can be quite absorbent - don’t overpack the measuring cup. Lightly spoon it in and level off for accuracy.

Roasted Pear and Rosemary Upside-Down Cake

Ingredients

Topping:

• 3 firm-ripe pears, peeled, cored and sliced
• 3 tablespoons (42g) butter
• 1/2 cup brown sugar
• 1 tablespoon honey
• 1-2 rosemary springs, fresh

Cake:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) butter, softened
• 3/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cups (120g) sour cream
• 1/4 cup milk

Directions

Preheat oven to 350°F (175°C).

Topping:

1. Melt the butter, brown sugar and honey in a 9-inch round cake pan in the oven, occasionally stirring until melted.
2. Remove pan from the oven.
3. Arrange pear slices in the caramel in a circular pattern.
4. Tuck in rosemary springs.
5. Roast in oven for 10-12 minutes while making the batter.

Cake:

1. Sift the dry ingredients: flour, baking powder, baking soda and salt in a medium-sized bowl.
2. Using a stand mixer/handheld fitted with paddle/whisk attachment, beat the butter on high speed until smooth in a large bowl. Add sugar until creamy. Beat for 2 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Add vanilla extract, sour cream and milk. Mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
6. Remove pears from the oven.
7. Spray pan with non-stick baking spray.
8. Carefully pour batter evenly over the caramelized pears.
9. Bake for 35-40 minutes or until golden and a toothpick inserted into the center of the cake comes out clean.
10. Let cool for 10 minutes. Invert onto a serving plate.

Note: DO NOT skip roasting the pears in the oven. This step deepens their flavour, reduces excess juice and ensures they caramelize beautifully without making the cake soggy.