Title: Pumpkin chocolate chip muffins
 Categories: Chocolate, Muffins, Breads
      Yield: 6 Servings
 
     12    Regular or 48 miniature
           -muffins
           Make one or two days ahead
           -for best flavor.
    1/2 c  (1 1/4 ounces) sliced
           -unblanched
           Almonds
  1 2/3 c  All-purpose flour
      1 c  Granulated sugar
      1 tb Pumpkin pie spice
      1 ts Baking soda
    1/4 ts Baking powder
    1/4 ts Salt
      2 lg Eggs
      1 c  Plain pumpkin (half of a
      1 lb Can)
    1/2 c  (1 stick) butter, melted
      1 c  (6 ounces) chocolate chips
 
  Heat oven to 350 F. Put almonds on a baking sheet pr 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 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 to 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.