Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
12
Yield:
12 big muffins
Ingredients
Directions
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 Note
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 |
| 19g | Fat |
| 79g | Carbs |
| 7g | Protein |
