Moist and dense delicious muffins are a great use for pumpkin guts.
Provided by slyorkie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 494.9 calories, Carbohydrate 78.7 g, Cholesterol 69.6 mg, Fat 19.1 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 11.1 g, Sodium 424.6 mg, Sugar 42.9 g
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