Pumpkin Chocolate Chip Muffins

This is my favorite pumpkin muffin. Up until this recipe, I had never tasted the combination of pumpkin and chocolate so I wasn't sure how it would taste. But it sounded so good that I went ahead and baked a batch. Love them!

I think muffins are so pretty anyway and these are extra pretty with the color of pumpkin, the dark chocolate chips, and the sliced almonds that peek out the tops and sides. The combination of these rich flavors make it the perfect muffin for November.

This recipe comes from one of my favorite little cookbooks by Elizabeth Alston.

PUMPKIN CHOCOLATE CHIP MUFFINS
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 - toasted
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 a1 lb Can)
1/2 c (1 stick) butter, melted
1 c (6 ounces) chocolate chips
Heat oven to 350 F.
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.