Pumpkin-Chocolate Muffins with Pumpkin-Spice Butter Frosting (Keto, Low-Carb, Gluten-Free, Paleo, Dairy-Free)

I love pumpkin season and revel in all things pumpkin-spice, so naturally fall is one of my favorite seasons! Fluffy, moist and loaded with chocolate chips, these muffins are decadent for sure, but since they’re high in fiber and protein (and sugar-free!), they also make a perfect grab-and-go breakfast!

Whether or not you follow a keto/ paleo diet, these muffins are delicious, healthy and foolproof. I’ve made the recipe a couple of times now, using both pumpkin and kabocha squash and they turn out delicious either way – so feel free to experiment with different types of winter squash! They’re yummy with or without the frosting as well.

Since I’m currently following a low-carb diet, I made these using monk fruit sweetener, but you could easily sub that for coconut sugar for a paleo-compliant treat. I’m also including two versions of the “butter”, one with actual butter and one that is dairy-free.


Note: click on the links below to see what products I used


9-10 medium muffins


  • 1/3 cup fresh or canned pumpkin puree (or other type of winter squash)
  • 4 large eggs
  • 1/2 cup monk fruit sweetener (use coconut sugar for paleo)
  • 1/3 cup and 2 tbsp coconut flour
  • 120 grams dark chocolate chips (Lily’s for keto, Enjoy Life for paleo; I’ve also used Dagoba 100% unsweetened chocolate for a less sweet version)
  • 2 heaping tbsp tahini (I used Trader Joe’s)
  • 1 and 1/2 tsp pumpkin spice
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda



  1. Preheat the oven to 425 degrees and line a muffin pan with cupcake liners.
  2. In a small bowl mix the flour, cream of tartar, baking soda, salt and pumpkin spice and set aside.
  3. In a medium bowl mix pumpkin puree, eggs, and sweetener.
  4. Add tahini to wet mixture and blend well.
  5. Add dry ingredients to wet and mix until thick paste forms.
  6. Fold in chocolate chips.
  7. Divide batter into the cupcake cases, and bake for 15 minutes, or until muffins bounce slightly back when touched. Make sure not to overbake!
  8. Meanwhile beat butter in a medium bowl for two minutes. (skip this step if using shortening)
  9. If using coconut sugar instead of monk fruit sweetener, blend in a high-speed blender until a powdered consistency is reached. Set aside.
  10. Add pumpkin puree, vanilla bean powder, salt, and pumpkin spice to butter/palm shortening. Slowly add the powdered sweetener until you reach your desired frosting consistency.
  11. Slather or pipe frosting onto cooled cupcakes and dust with extra pumpkin spice if desired!

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