Pumpkin Gut Chocolate Chip Muffins
Moist and dense delicious muffins are a great use for pumpkin guts.
- Serves: 12 persons
- 1tablespoon clarified butter (ghee)
- 1¾ cups pumpkin guts
- 1½ cups brown sugar
- ½cup butter, cubed and at room temperature
- 4cups all-purpose flour, divided
- 2tablespoons baking powder
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon salt
- 2cups miniature semisweet chocolate chips
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
Step 2Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
Step 3Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
Step 4Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips.
Step 5Divide batter evenly between the 12 muffin cups.
Step 6Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.