Pumpkin muffins with figs
12 servings
60 minutes
Pumpkin cupcakes with figs are a delightful combination of warm autumn notes of pumpkin and the refined sweetness of figs. Their history traces back to European cuisine, where pumpkin has long been used in baking due to its tender texture and natural sweetness. The cupcakes are airy and fragrant, with a light citrus hint from the orange juice and zest. The fig, adorned with raspberry syrup, adds exquisite juiciness and rich flavor. These cupcakes are perfect for a cozy tea time or festive gathering, and their elegant presentation with figs makes them a true centerpiece on the table.
1
Preheat the oven to 180 degrees.
2
Grate the pumpkin on a fine grater and squeeze well.
- Grated pumpkin: 500 g
3
Mix flour, baking powder, salt, and spices in one bowl.
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
4
Whip the butter in another bowl, gradually adding sugar. Beat in the eggs one at a time.
- Butter: 200 g
- Sugar: 300 g
- Chicken egg: 4 pieces
5
Then gradually add a spoonful of flour and grated pumpkin, continuing to whisk. When the flour and pumpkin are finished, pour in the orange juice and add the zest.
- Wheat flour: 300 g
- Grated pumpkin: 500 g
- Orange juice: 2 tablespoons
- Orange zest: 1 piece
6
Fill the muffin tins with batter to 2/3. Bake for about 30 minutes (baking time depends on how watery the pumpkin was. It's advisable to check the muffins for doneness with a toothpick every 5 minutes after the first 30 minutes). Remove from the oven and let cool.
7
For presentation, cut off the top of the cupcake evenly and place it upside down on a plate. Cross-cut the fig and place it on top of the cupcake. Carefully drizzle raspberry syrup over the fig on the cupcake with a teaspoon so that the syrup flows down the sides of the cupcake onto the plate.
- Fig: 12 pieces
- Raspberry syrup: to taste