Servings: 12 (Or double this for a full big can of pumpkin)

1/2 c. sliced almonds ½ c. sliced almonds
 
1 ⅔ c. flour 1 ⅔ c. flour
1 c. sugar 1 c. sugar
1 tbl pumpkin pie spice -or-, 2 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp nutmeg 1 tbl pumpkin pie spice -or-, 2 tsp cinnamon, ½ tsp allspice, ¼ tsp nutmeg
1 tsp baking soda 1 tsp baking soda
1/4 tsp baking powder ¼ tsp baking powder
1/4 tsp salt ¼ tsp salt
 
2 lg. eggs 2 lg. eggs
15 oz canned plain pumpkin 15 oz canned plain pumpkin
1 stick butter, melted 1 stick butter, melted
1/2 c. (6 oz) chocolate chips ½ c. (6 oz) chocolate chips

1. Heat oven to 350°
2. Toast almonds for 5 min.
3. Grease muffin cups or use baking cups.
4. Mix dry ingredients.
5. In separate bowl, whisk eggs, add pumpkin, and melted butter. Whisk until well blended. Add chocolate chips and almonds.
6. Pour wet over dry ingredients. Fold in with rubber spatula until dry ingredients are moistened.
7. Scoop batter into muffin cups. Bake 35 minutes (for insulated muffin pans), or until springy to touch in center. Turn out onto rack to cool. Store in plastic.

will fill the small muffin tin and the 2 large ones for a double recipe/ full can of pumpkin  will fill the small muffin tin and the 2 large ones for a double recipe/ full can of pumpkin