Pumpkin Chocolate Chip Muffins

Makes 12 regular or 48 miniature muffins / Bake a day ahead for best flavor. These taste better warmed up.

Pumpkin Chocolate Chip Muffins

Photo by Lisa A.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cupcakes


Ingredients

  • ½

    cup (1¼ oz) sliced unblanched almonds

  • 1⅔

    cups all-purpose flour

  • 1

    cup granulated sugar

  • 1

    Tbsp. pumpkin pie spice

  • 1

    tsp. baking soda

  • ¼

    tsp. baking powder

  • ¼

    tsp. salt

  • 2

    large eggs

  • 1

    cup plain pumpkin (half of a 1-lb can)

  • ½

    cup (1 stick) butter, melted

  • 1

    cup (6 oz) chocolate chips

Directions

Heat oven to 350 F. 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 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 into a rack to cool. Wrap in a plastic bag and keep fr 1 or 2 days. Reheat before serving. If you don't have pumpkin pie spice you can make it: 1 Tbsp pumpkin pie spice = 1 1/2 tsp cinnamon 3/4 tsp ginger 1/2 tsp nutmeg 1/4 tsp allspice


Nutrition

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