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These green pumpkin-seed cupcakes feature moringa: a vitamin-rich superfood plant that's more nutritious than kale! #healthy #glutenfree #paleo |

Pumpkin Seed Moringa Cupcakes

  • Author: Rachel Marion
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: 10 servings 1x



  • 1/2 cup coconut flour
  • 1/2 cup tapioca 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


  • 1/2 cup palm shortening, at room temperature
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • Melted chocolate and pumpkin seeds, for topping


  1. Preheat the oven to 375°F. Grease a silicone muffin pan with coconut oil, or line a muffin tin with parchment liners.
  2. 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.
  3. Add the eggs, oil, honey and puree until smooth.
  4. 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.
  5. 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.
  6. Top with melted chocolate and more pumpkin seeds. if desired.
  • Category: Dessert