Pumpkin Gut Chocolate Chip Muffins

Name: Pumpkin Gut Chocolate Chip Muffins
Total time: 40
Yield: 12
Ingredients: 1 tablespoon clarified butter (ghee); 1.75 cups pumpkin guts; 1.5 cups brown sugar; 0.5 cup butter, cubed and at room temperature; 3 eggs; 4 cups all-purpose flour, divided; 2 tablespoons baking powder; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon salt; 2 cups miniature semisweet chocolate chips

Recipe by slyorkie from allrecipes.com

40 Mins.

Ingredients

12 servings

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1 tablespoon clarified butter (ghee)
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1.75 cups pumpkin guts
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1.5 cups brown sugar
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0.5 cup butter, cubed and at room temperature
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3 eggs
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4 cups all-purpose flour, divided

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2 tablespoons baking powder
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1 teaspoon ground cinnamon
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0.5 teaspoon ground nutmeg
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0.5 teaspoon salt
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2 cups miniature semisweet chocolate chips

Instructions

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.