1/2 cup (1 1/4 ounces) sliced almonds*
1 2/3 cups flour (all-purpose or gluten-free)
1 cup granulated sugar
1 tablespoon pumpkin pie spice**
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half a 1-pound can)
1/2 cup (1 stick) butter, melted
1 cup (6 ounces) chocolate chips
*If you don’t like almonds, skip them … add in more chocolate chips.
**If you don’t stock pumpkin pie spice, use:
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
Heat oven to 350 degrees.
Put almonds on baking sheet or pie pan and bake about 5 minutes, until lightly browned. Slide almonds off sheet, so they cool quickly. (I have been known to skip the almonds and instead add a few extra chocolate chips. No judgment.)
Grease or prepare muffin tin with muffin papers.
Mix flour, sugar, pie spice, baking soda, baking powder and salt in large bowl.
Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds.
Pour wet ingredients over dry and fold in with rubber spatula until dry ingredients are moistened.
Scoop batter into muffin cups. Bake 20-25 minutes, or until springy to touch in the center. (These work as mini-muffins too … maybe 18 minutes or so …)
Turn out to cool on a rack.
The recipe says to make them a day or two ahead for best flavor. Good luck waiting for that! They are especially good warm … or reheated.
From Muffins: Sixty Sweet and Savory Recipes … From Old Favorites to New by Elizabeth Alston (with my commentary).