Pumpkin Chocolate Chip Muffins…a fall tradition!

 

 

I’ve made these every Thanksgiving Day morning for the past 10 years or so.  My kids *love* them!   Spicy and sweet, they’re great with a steaming cup of coffee *or* a big glass of cold milk.  And since they taste best a day or two after you make them, they’re perfect for Thanksgiving morning, when you’ve got lunch on the brain rather than breakfast!  I currently have a batch in the oven–two, actually; one for our house and one for my college boy, who needs a taste of home, I think.  :-)  Try them–I hope they’ll become a fall-time tradition for your family, too!

 Pumpkin Chocolate Chip Muffins

*best made a day ahead*

1/2 cp (1 1/4oz) sliced unblanched almonds
1 2/3 cp all-purpose flour
1 cp granulated sugar
1 Tbs pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 lg eggs
1 cp plain pumpkin (1/2 of a 1 lb can)
1/2 cp butter, melted
1 cp chocolate chips

Preheat oven to 350 degrees. Put almonds on a baking sheet and bake around 5 mins, just until lightly browned. Watch carefully so almonds don’t burn. Slide almonds off baking sheet so they’ll cool quickly.
Grease muffin cups or use foil/paper baking cups.
Thoroughly mix dry ingredients 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 mins or until puffed and springy to the touch in the center. Turn onto a rack to cool. Wrap in a plastic bag and keep for one or two days. *Reheat before serving for best flavor.*

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