Moringa Cupcakes


  • 1/2 cup flour
  • 1/2 cup pumpkin seeds
  • 2 tsp moringa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 eggs, room temperature
  • 1/2 cup coconut oil, plus more for greasing muffin molds
  • 1/2 cup honey
  • Frosting
  • 1/2 cup oil, at room temperature
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • Melted chocolate and pumpkin seeds, for topping


Instructions :

    • Preheat the oven to 190° C. Grease a silicone muffin pan with coconut oil, or line a muffin tin with parchment liners.
    • Pulse the coconut flour, flour, pumpkin seeds, moringa powder, baking soda and salt in a food processor until the pumpkin seeds are ground into a fine meal.
    • Add the eggs, oil, honey, and puree until smooth.
    • Spoon into the cups of the silicone mold or muffin tin, then place in the preheated oven. Reduce the heat to 170° C, and bake for 20-25 minutes or until a tester inserted comes out clean, then set aside to cool.
    • To make the frosting, whip the oil, honey, and vanilla until smooth. Fit a pastry bag with a coupler and tip, then load the frosting into the pastry bag. Once the cupcakes have cooled, pipe the frosting on top in the design of your choice.
    • Top with melted chocolate and more pumpkin seeds. if desired.