Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Coconut Pumpkin Breakfast Cupcakes

  • Author: Asian Caucasian
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 min
  • Yield: 12 1x
  • Category: Sweets
  • Method: Oven
  • Cuisine: Asian Fusion

Ingredients

Scale
  • 3/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup organic pumpkin puree
  • 5 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut milk
  • Vanilla frosting (optional )
  • Toasted coconut flakes

Instructions

  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 3/4 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.

Notes

Coconut flour and organic pumpkin puree can be found at select grocery stores like Trader Joe’s and Whole Foods.

Adapted from: Coconut Mama

Keywords: Breakfast Cupcakes, Coconut Pumpkin Cupcakes, Pumpkin Cupcakes