- 1 tablespoon clarified butter (ghee)
- 1 3/4 cups pumpkin guts
- 1 1/2 cups brown sugar
- 1/2 cup butter, cubed and at room temperature
- 3 eggs
- 4 cups all-purpose flour, divided
- 2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups miniature semisweet chocolate chips
- 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.
03/29/2018
recipepes.com
Pumpkin Gut Chocolate Chip Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
