Pumpkin Gut Chocolate Chip Muffins recipe
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Ingredients
- 1 tablespoon clarified butter (ghee) 1 ¾ cups pumpkin guts 1 ½ cups brown sugar ½ cup butter, cubed and at room temperature 3 eggs 4 cups all-purpose flour, divided 2 tablespoons baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 2 cups miniature semisweet chocolate chips
Nutrition Info
- 494.9 caloriescarbohydrate: 78.7 gcholesterol: 69.6 mgfat: 19.1 gfiber: 3 gprotein: 7.3 gsaturatedFat: 11.1 gservingSize: -sodium: 424.6 mgsugar: 42.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Gut Chocolate Chip Muffins
Directions
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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.