Set up a cup cake or muffin tray with 12 cases

Preheat the oven to 180 degrees celsius

Melt the coconut oil in a pan and then leave aside to cool for 5 minutes

Steam the pumpkin/squash until tender. Puree and set aside to cool

In the meantime beat the eggs in a bowl or in an electric mixer until throughly blended

Add the pumpkin/squash puree, honey, cinnamon, sea salt and sodium bicarbonate into the egg mixture and blend until they are all well combined

Add in the coconut oil and mix thoroughly

Slowly add in the coconut flour and flaxseeds until you have a smooth batter

Divide evenly into the cup cake or muffin cases

Bake in the oven for 15 to 20 minutes

Remove from the oven and place on a wire rack to cool before eating

It will keep in the fridge for up to a week and freezes really well for up to 3 months