Spiced pumpkin puddings with caramel sauce

Pour the coconut milk into a pot over a medium-high heat. Bring to a boil. Once boiling, add the maple syrup and whisk continuously for 5 minutes.

Reduce heat to medium and simmer.

Simmer for approximately 35 minutes or until the liquid thickens.

Preheat oven to 180 degrees celsius.

Combine the coconut milk, mashed pumpkin, coconut oil and egg in a large mixing bowl. Mix well.

Add the rest of the ingredients and mix well.

Grease the muffin tray with some melted coconut oil and spoon the mixture into the tray.

Bake for approximately 30 minutes or until cooked through.

Spoon the caramel sauce over the puddings. Best served warm.