Ginger Pumpkin muffins served with Coconut Ginger Sauce


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


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.


  • 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.

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