Pumpkin Chocolate Chip Muffins

* Exported from MasterCook *

PUMPKIN CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Muffins
Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.

Source: Muffins By Elizabeth Alston



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