L.A.'s Best Seasonal Desserts, Plus An Easy Holiday Feast Recipe
Spiced Pumpkin Muffins with Fig Honey Butter
These should be called fall vegetable muffins, but the flavor is like a cross between carrot cake and pumpkin pie, so Spiced Pumpkin muffins is a bit more fitting. The fig honey butter is the perfect earthy compliment to these moist, delicately textured treats. A word to the wise, just pulse the carrots and butternut squash in a food processor rather than grating them. It might not look grated, but it has the same effect in the cake and is a hell of a lot easier then sitting there and grating all of it yourself. Enjoy!
Ingredients
2 1/2 cups unbleached all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp cardamom
1 tsp ground ginger
1/4 teaspoon ground clove
1/2 teaspoon grated nutmeg
1 1/2 cups olive oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled pecans, roughly chopped
1 1/2 cups sweetened, shredded coconut
1 cup of finely grated carrots
1 cup grated butternut squash
1 cup of canned, pureed pumpkin
Directions
Preheat oven to 350 degrees F. In a large bowl whisk together the flour, baking soda, salt, and spices. Set aside. With a mixer, beat the eggs until frothy and pale. Gradually add the sugar and beat for a few minutes, until the batter is thick. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and pumpkin alternatively and beat on low just until incorporated. Add the veg, pecans, and coconut and mix just to combine. Pour into muffin tins and bake for 20-25 minutes.
For Fig Honey Butter
Ingredients
5 ripe figs, halved
1 bunch rosemary
1 bunch thyme
1 bunch sage
olive oil
8 oz butter, softened
3 tablespoons honey
Directions
Heat oven to 400 degrees. In a casserole dish scatter the herbs on the bottom. Place the figs on top of the herbs, face side up. Drizzle the whole thing with a little olive oil and pop in the oven for 20 minutes, or until the figs a plump and juicy. Let the figs cool and add them, the butter, and honey to a food processor and pulse until combined. To store, roll in wax paper, secure the ends, and refrigerate. Smear it on everything and anything.
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