Pumpkin Chocolate Chip Muffins

• 1/2 c. sliced unblanched almonds
• 1 2/3 c. all-purpose flour
• 1 c. granulated sugar
• 1 Tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. plain pumpkin (1/2 of a 1 lb. can)
• 1 stick butter, melted
• 1 tsp. baking soda
• 2 large eggs
• 1 c. chocolate chips

1. Heat oven to 350u0b0.
2. Toast almonds 5 minutes.
3. Cool.
4. Grease muffin tins or use foil or paper baking cups.
5. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
6. Break eggs into another bowl; add pumpkin and butter and whisk until well blended.
7. Stir in chocolate chips and nuts. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
8. Scoop batter into cups and bake 20 to 25 minutes or until springy to touch.
9. Turn out on rack to cool.
10. Wrap in plastic bag and keep for 1 to 2 days.
11. Reheat before serving.
12. Makes 12 regular or 24 miniature muffins.

almonds, allpurpose, sugar, pumpkin pie spice, baking soda, salt, pumpkin, butter, baking soda, eggs, chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266781 (may not work)