Pumpkin Seed | Moringa Cupcakes

These cupcakes are extra ~healthy~ with the addition of moringa powder (also known as malunggay) and pumpkin seeds. They use honey instead of refined sugar and contain 5 grams of protein per cupcake.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins


Image Description


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


  • one Preheat the oven to 375° F. Grease a silicone muffin pan with coconut oil, or line a muffin tin with parchment liners.
  • two Pulse the coconut flour, tapioca flour, pumpkin seeds, moringa powder, baking soda and salt in a food processor until the pumpkin seeds are ground into a fine meal.
  • three Add the eggs, oil, honey and puree until smooth.
  • four Spoon into the cups of the silicone mold or muffin tin, then place in the preheated oven. Reduce the heat to 350° F, and bake for 20-25 minutes or until a tester inserted comes out clean, then set aside to cool.
  • five To make the frosting, whip the shortening, honey and vanilla until smooth. Fit a pastry bag with a coupler and tip (I used a Wilton No. 233 Multi-Opening Decorating 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.
  • six Top with melted chocolate and more pumpkin seeds. if desired.
Contents/cake Value
Calories 354kcal
Fat 27g
Saturated fat 21g
Carbohydrates 27g
Sugar 18g
Sodium 158mg
Dietary Fiber 2g
Protein 5g
Cholesterol 64mg