Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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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