• 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.