Ingredients

• 1 tablespoon clarified butter , ghee
• 1.75 cups pumpkin guts
• 1.5 cups brown sugar
• 0.5 cups butter , cubed and at room temperature
• 3 eggs
• 4 cups all-purpose flour , divided
• 2 tablespoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 2 cups miniature semisweet chocolate chips

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
2. 2 Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
3. 3 Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
4. 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.
5. 5 Divide batter evenly between the 12 muffin cups.
6. 6 Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

Nutrition per serving