Muffins are often regarded as a breakfast item, but these Pumpkin Syrup Muffins can go from breakfast to afternoon tea and, dare I say, even dessert served with a generous dollop of cream; call them “individual cakes” and no one will know they’re muffins. With a burnished top, an amber crumb and a citrus sticky glaze that not only coats the outside but has seeped into the muffin making it so wonderfully moist these muffins will surpass the same old, same old blueberry muffins many of us make on a regular basis.
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Perfect for this time of year when citrus is at its peak, the muffins are flavored with the zest of oranges and lemons (by all means add lime too if you desire) and then once cooked, they’re anointed with a citrus syrup. I seem to have acquired an orchard of citrus so I used navel oranges, blood oranges and lemons for the syrup. Cara-cara oranges would be a perfect addition in lieu of blood oranges.
If you’ve eaten a syrup cake you’ll know that moist and stickiness synonymous of such a cake. If you’ve not eaten one (sad), you’re in for a treat as these Pumpkin Citrus Syrup Muffins are as delectable as a syrup cake but are much less fuss to make and cook in half the time. Give them a try; you won’t be disappointed. Love, Lovoni xo
These are the muffin liners I used.
PUMPKIN CITRUS SYRUP MUFFINS
Equipment
- muffin pan
- large tulip muffin liners
Ingredients
- 3 cups self-rising flour*
- 1 1/2 cups packed dark brown sugar
- A good pinch of ground nutmeg
- 1 cup melted butter I always used salted
- 1 cup pure pumpkin puree (if using canned, the remaining will freeze for 3 months in a sealed container
- 2 large eggs
- 3/4 cup buttermilk
- 1 heaping tablespoon finely grated lemon zest
- 1 heaping tablespoon finely grated oranges zest
CITRUS SYRUP
- 1/2 cup white sugar
- 2/3 cup citrus juice combination of orange, lemon and lime or just use two
Instructions
- Preheat the oven to 400°F (200°C) fan-forced (or 425/220 non-fan). Line a 12-cup muffin pan with tulip muffin liners.
- Whisk together in a large bowl the flour, sugar and nutmeg until combined.
- Whisk together in a large bowl the butter, puree, eggs, buttermilk and zest. Add to the flour mixture. Stir the mixture together until combined. Using an ice cream scoop or large spoon, divide the mixture evenly between the 12 muffin liners. Bake in the center shelf for 25 to 30 minutes until a wooden pick inserted into the center of a muffin comes out clean.
While the muffins are baking, make the syrup:
- Combine sugar and juice together in a small saucepan. Stir over medium-high heat until the sugar is dissolved. Let simmer for 3 minutes, uncovered, until slightly thickened.
- Using a skewer, gently poke 6 or 7 holes in each muffin. Very carefully drizzle the warm syrup over the warm muffins, about 2 dessert spoonfuls for each muffin, pouring the syrup over slowly to give the syrup time to soak into each muffin. Let the muffins stand in the pan for 5 minutes before removing to a wire rack to cool. Eat warm or at room temperature. Once the muffins cool completely, they can be individually wrapped in plastic wrap and place in a sealed container or bag and frozen up to 3 months. Thaw at room temp or in the microwave for 30 to 45 seconds before eating. Makes 12.
Notes
Nutrition
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