Rating: 4.5 stars
2 Ratings
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Moist and dense delicious muffins are a great use for pumpkin guts.


Recipe Summary

20 mins
20 mins
40 mins
12 big muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's 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.

Nutrition Facts

495 calories; protein 7.3g; carbohydrates 78.7g; fat 19.1g; cholesterol 69.6mg; sodium 424.6mg. Full Nutrition