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Pumpkin Gut Chocolate Chip Muffins

Rated as 4 out of 5 Stars

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

40 m servings 495 cals
Original recipe yields 12 servings (12 big muffins)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
  2. Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
  3. Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
  4. 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.
  5. Divide batter evenly between the 12 muffin cups.
  6. Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

Footnotes

  • 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


Per Serving: 495 calories; 19.1 g fat; 78.7 g carbohydrates; 7.3 g protein; 70 mg cholesterol; 425 mg sodium. Full nutrition

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Reviews

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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...