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Pumpkin Chocolate Chip Muffins Recipe


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     Pumpkin Chocolate Chip Muffins

Category   Breakfast - Brunch
Sub Category   None

1/2 C sliced almonds
1 C sugar
1 tsp baking soda
1/4 tsp salt
1 C plain pumpkin
3/4 C chocolate chips
1 2/3 C milk
1 T pumpkin pie spice
1/4 tsp baking powder
2 large eggs
1/2 C butter, melted

Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 minutes just until lightly browned; watch carefully so almonds don't burn. Slide almonds off the baking sheet so they cool quickly. Grease muffin cups, or use 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 with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes or until puffed and springy to the tough in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1-2 days. Reheat before serving.

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