Pumpkin Gut Chocolate Chip Muffins The Best 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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