Moist and dense delicious muffins are a great use for pumpkin guts
Prep Time
40 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
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.
Divide batter evenly between the 12 muffin cups.
Bake in the preheated oven until a toothpick poked into the center comes out clean
20 to 25 minutes.
Cook’s Note
By pumpkin guts
I literally mean the stringy
gooey stuff that normally gets thrown away. I process mine using my older Ninja blender. I find that about 4 cups of guts will process down to about 2 cups.A great variation is to use 1 cup chopped walnuts plus 1 cup fresh or frozen cranberries instead of the 2 cups chocolate chips.
