Pumpkin Chocolate Chip Muffins from the SampleHouse Cookbook are the perfect Fall treat!
- 1/2 c. (1 1/4 oz.) sliced unblanched almonds
- 1 2/3 c. all-purpose flour
- 1 c. granulated sugar
- 1 T. pumpkin pie spice
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 lg. eggs
- 1 c. plain pumpkin (half of a 1-lb. can)
- 1/2 c. (1 stick) butter, melted
- 1 c. (6 oz.) chocolate chips
Heat oven to 350°. 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. (You can also toast them in a toaster oven. Slide almonds off the baking sheet so they cool quickly.) Grease muffin cups, or use foil or paper baking cups. Thoroughly mix four, 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 for 20-25 minutes, or 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 1 or 2 days. Reheat before serving.