Ginger Pumpkin muffins served with Coconut Ginger Sauce - Sprig

Ingredients

• 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 Sprig All Natural Bourbon Vanilla Extract
• 2 cups 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