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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 big muffins
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.

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  • 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
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
11/16/2017
My kids loved them both in taste and in using the "guts" to make muffins. I didn't have ghee so used regular butter. The recipe made about 27 muffins instead of 12. Pureeing the pumpkin guts in my blender was kind of hard because the strings got wrapped around the mechanism at the bottom and it would get stuck. Eventually it got the job done. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2017
My kids loved them both in taste and in using the "guts" to make muffins. I didn't have ghee so used regular butter. The recipe made about 27 muffins instead of 12. Pureeing the pumpkin guts in my blender was kind of hard because the strings got wrapped around the mechanism at the bottom and it would get stuck. Eventually it got the job done. Read More
Rating: 5 stars
10/30/2020
Nom! You can save time by not puréeing the guts — just chop them a bit with scissors. 12 muffins Ha Ha Ha!! I got 23. Needed 38 minutes baking for a clean toothpick — just keep checking after 25. Yummy though; saving recipe. Read More
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