Moist and dense delicious muffins are a great use for pumpkin guts.
Ingredients
- clarified butter (ghee): 1 Tbsp
- ¾ cups pumpkin guts: 1 piece
- ½ cups brown sugar: 1 piece
- butter, cubed and at room temperature: 0.5 cup
- eggs: 3 piece
- all-purpose flour: 4 cups (divided)
- baking powder: 2 Tbsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- miniature semisweet chocolate chips: 2 cups
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
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Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
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Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
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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.
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Divide batter evenly between the 12 muffin cups.
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Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.
