Are you needing a warm, cozy and autumnal treat to quickly pull together before hosting or to simply enjoy? This is your chance to stop your pumpkin-leftovers going to waste and get creative with this tasty, new recipe!
For 12 Muffins
INGREDIENTS:
- 7/8 cup pumpkin guts (puree-d)
- 3/4 cup brown sugar
- just over 1/4 cup butter
- 2 small eggs
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup miniature choc chips
RECIPE:
- Preheat your oven to 180 degrees C (Fan). Grease a 12-cup muffin tin or lay paper cases.
- Separate the pumpkin guts - either stringy or scrapings - from the seeds.
- Mix the brown sugar and butter in a bowl until combined. Add eggs and puree-d pumpkin guts, then whisk until well blended.
- Add in sifted-all-purpose flour, baking powder, cinnamon, nutmeg and salt all together. The mixture should be thick enough to stand a spoon in. Stir in chocolate chips.
- Divide batter between 12 muffin cases
- Bake in the preheated oven until a knife poked in the centre comes out clean, roughly 20-25 minutes ⏱️.
- Once cooled, to keep fresh, store in one of our moonmoon reusables.
