Pumpkin Gut Chocolate Chip Muffins Popular Recipes

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Pumpkin Gut Chocolate Chip Muffins

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

Ingredients :

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

Instructions :

Prep : 20M	Cook : 12M	Ready in : 40M

• 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.

Notes :

• 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.

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