(from Muffins by Elizabeth Alston)
Makes 12 regular or 48 miniature muffins
½ cup (1 ¼ ounces) sliced unblanched almonds (or another nut of your choice)
1-2/3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup plain pumpkin puree (half of a 15-ounce can)
½ cup (1 stick) butter, melted
1 cup (6 ounces) chocolate chips
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 20-25 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 1-2 days. Reheat before serving.