Pumpkin Gut Chocolate Chip Muffins

Moist and dense delicious muffins are a great use for pumpkin guts.

Ingredients

• 1 tablespoon clarified butter (ghee)
• 1 ¾ cups pumpkin guts
• 1 ½ cups brown sugar
• 0.5 cup butter, cubed and at room temperature
• 3 eggs
• 4 cups all-purpose flour, divided
• 2 tablespoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 2 cups miniature semisweet chocolate chips

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
2. Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
3. Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
4. Sift 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.
5. Divide batter evenly between the 12 muffin cups.
6. Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.