Pumpkin Chocolate Chip Muffins
12 regular or 48 mini-muffins

1/2 cup sliced unblanched almonds
1 2/3 cup all-purpose flour
1 cup granulated sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips

Lightly toast the almonds - either in a 350° oven or on the stovetop. Either way watch carefully so they don't burn. Let the almonds cool and spray your muffin pan(s) with cooking spray.

Mix flour, sugar, pie spice, baking soda, baking powder, and salt in a bowl. Combine eggs, pumpkin, and butter in another bowl and stir in chocolate chips and almonds. Add the wet ingredients to the dry, folding just until moistened.

Scoop into muffin cups and bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Flavor develops over the next day or two.

-Elizabeth Alston, Muffins: Sixty Sweet & Savory Recipes