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Pumpkin Guts Chocolate Chip Muffins

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
12 servings
Breakfast Brunch Lunch Dessert Snack
Pumpkin Guts Chocolate Chip Muffins
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
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius.
2
Next, take a muffin tin with 12 cups and apply a thin layer of ghee to prevent the batter from sticking.
3
Separate the seeds and stringy pumpkin pulp, then feed them into a blender or food processor. Use short pulses until you achieve the desired consistency.
4
Mix together brown sugar and butter in a bowl, stirring until they are fully incorporated. Add the pumpkin puree and eggs to the mixture, whisking until everything is well combined.
5
Take a separate bowl and sift together 3 cups of flour, baking powder, cinnamon, nutmeg, and salt. Combine the dry ingredients thoroughly.
6
Gradually add the sifted flour mixture to the pumpkin mixture, stirring until all the ingredients are well absorbed. Continue adding more of the remaining 1 cup of flour as needed, aiming for a batter that is neither too runny nor too thick. Stir in the chocolate chips.
7
Divide the batter evenly among the 12 muffin cups, making sure each cup is filled to the same level.
8
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.