Easiest Way to Make Ez Gut Drops

Pumpkin Gut Chocolate Chip Muffins

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Recipe Summary Pumpkin Gut Chocolate Chip Muffins

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

Ingredients | Ez Gut Drops

1 tablespoon clarified butter (ghee)

1 ¾ cups pumpkin guts

1 ½ cups brown sugar

½ cup butter, cubed and at room temperature

3 eggs

4 cups all-purpose flour, divided

2 tablespoons baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

2 cups miniature semisweet chocolate chips

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.

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.

Info | Ez Gut Drops

prep: 20 mins cook: 20 mins total: 40 mins Servings: 12 Yield: 12 big muffins

TAG : Pumpkin Gut Chocolate Chip Muffins

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