Prep time: 20 m
Cook time:  25 m
Ready In 45 m
 
Ingredients

For Muffin, Makes 12 muffins

• 300gms of very thinly sliced Pumpkin, should be enough to make 2 cups of puree after baking.
• 2 tbsp Ginger Grated
• 3 cups all-purpose flour
• 1 tsp of Sprig All Natural Bourbon Vanilla Extract.
• 2 cups of Sprig Cinnamon Imbued Honey.
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 3 eggs

For Sauce

• 3 cups of Coconut Milk
• 4 tbsp Jar Of Coconut and Ginger Love.

Directions

• Preheat oven to 250 degrees.
• Place the Pumpkin slices on a baking sheet. Sprinkle some salt. Cover with foil and bake in preheated oven until tender, about 20 minutes.
• Puree it in blender. Measure out 2 cups pumpkin puree; set aside.
• In a large bowl, stir together flour, baking soda, baking powder, nutmeg, allspice and salt.
• In a separate bowl, add the vanilla extract. Beat together 2 cups pumpkin puree, grated ginger, honey, vegetable oil and eggs.
• Stir pumpkin mixture into flour mixture until smooth.
• Grease muffin cups or line with paper muffin liners
• Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean.

 For Sauce

• Take a thick bottomed pan and reduce the coconut milk into half.
• Add the Coconut ginger spread. Stir to form a homogenous mix.
• Spread this Sauce over the Muffins and Serve hot.

Recipe and picture Courtesy Antara Boruah, Choukascribbled.