Pumpkin Gut Chocolate Chip Muffins

Moist and dense delicious muffins are a great use for pumpkin guts.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.

Step: 2

Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.

Step: 3

Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.

Step: 4

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.

Step: 5

Divide batter evenly between the 12 muffin cups.

Step: 6

Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

Per Serving: 495 calories; protein 7.3g; carbohydrates 78.7g; fat 19.1g; cholesterol 69.6mg; sodium 424.6mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.