These subtly spiced muffins are a delicious Autumn treat!

Prep time
10 mins
Cook time
30 mins
12 serves


  • 2 large Community Co Free Range Eggs* (proudly at home at IGA)
  • 10 tbsp unsalted butter, melted
  • ⅔ cup buttermilk
  • 2 tsp fresh grated ginger
  • ¼ cup maple syrup
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 cups peeled and grated pumpkin
  • ¾ cup unsweetened shredded coconut
  • Juice and zest of ½ an orange
  • ¾ cup coarsely chopped pecans

How to make:

  1. Preheat oven to 190°C. Grease a standard 12-cup muffin pan.
  2. Whisk eggs, butter, buttermilk, ginger, maple syrup, orange juice and zest in a medium bowl.
  3. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  4. Mix wet mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in grated pumpkin, coconut, and pecans.
  5. Divide batter among muffin cups, filling to the brim.
  6. Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the centre comes out clean, 30–32 minutes.
  7. Let cool in pan for 5 minutes, then transfer muffins to a wire rack and allow to cool completely before serving.