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+ servings
Prep Time: 0 minutes
Cook Time: 20 minutes
Passive Time: 0 minutes
Total Time: 20 minutes
Servings: 12 cup cakes


  • 1/2 cup coconut oil
  • 6 eggs
  • 1/2 cup honey
  • 1/2 cup cooked pumpkin/squash puree
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 cup ground flaxseeds
  • 1/2 cup coconut flour


  • 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