Pumpkin Gut Chocolate Chip Muffins

• 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

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

butter, pumpkin guts, brown sugar, butter, eggs, allpurpose flour, baking powder, ground cinnamon, ground nutmeg, salt, chocolate chips

Taken from www.allrecipes.com/recipe/261056/pumpkin-gut-chocolate-chip-muffins/ (may not work)