Pumpkin Chocolate Chip Muffins

From Donna McCoy

PUMPKIN CHOCOLATE CHIP MUFFINS

THESE MUFFINS ARE SO MOIST AND FILLED WITH CHOCOLATE CHIPS AND CRUNCHY ALMONDS. THEY ARE JUST AS GOOD WITHOUT THE NUTS.

½ cup sliced unbalanced almonds

1 2/3 cup all-purpose flour

1 cup sugar

1 Tbl. Pumpkin pie spice

1 tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

2 large eggs

1 cup plain pumpkin

½ cup butter, melted (1 stick)

1 cup semi- sweet chocolate chips


Heat oven to 350 degrees. Put almonds on baking sheet and bake for 5 minutes until lightly browned. Cool.


Grease muffin pans or use paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.


Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in until dry ingredients are moistened.


Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for up to two days. Reheat before serving. Can be frozen.