Coconut Pumpkin Breakfast Cupcakes

coconut pumpkin cakes

Sweets | January 28, 2016 | By

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Cupcakes for breakfast? Why the heck not? They are muffin siblings anyway, so go ahead and enjoy this easy “breakfast cupcake.” The coconut flour in this recipe really adds a wonderful flavor and consistency to the cake. Its muffin-like texture screams for a cup of Joe! Top it off with vanilla frosting, grab your coffee cup, and pull up a chair!

Coconut Pumpkin Breakfast Cupcakes
Serves: 12
  • ¾ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ cup organic pumpkin puree
  • 5 eggs
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup coconut milk
  • Vanilla frosting (optional )
  • Toasted coconut flakes
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. In a small bowl, mix dry ingredients together and set aside. In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract. Add dry ingredients. Mix well. Scoop batter into cupcake liners filling each ¾ way full. Bake 25 minutes, or until muffins are firm and golden brown. Let muffins cool. Top with vanilla frosting if desired, and sprinkle with toasted coconut flakes.
Coconut flour and organic pumpkin puree can be found at select grocery stores like Trader Joe's and Whole Foods.

Adapted from: Coconut Mama


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