Ingredients

• 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.