Favorite Pumpkin Muffins

Well, it's that time of the year when we all dig out our pumpkin recipes. This is one I keep coming back to over and over. Last year I experimented with Star Bucks cream cheese muffins, as well as, pull out a Sour Cream Pumpkin Coffee Cake recipe (too many steps!)--but I still prefer these!

Pumpkin Chocolate Chip Muffins
Preheat oven to 350^oF
1/2 c. toasted sliced almonds*
1 2/3 c. flour
1 c. sugar
1 Tbls. pumpkin pie spice*
1 teas. baking soda
1/4 teas. baking powder
1/4 teas. salt
Combine in medium bowl.

2 eggs
1 c. pumpkin (canned)
1/2 c. melted butter (1 stick)
1 c. chocolate chips
Combine in large bowl.

Fold dry ingredients into wet. Batter will be thick.

Bake for 20-25 min.

Just the dry ingredients.

*If I don't have pumpkin pie spice (which I usually don't!) I substitute: 2 1/4 teas. cinnamon, 3/4 teas. ginger, 3/8 teas. cloves. For the almonds, I toast in a small frying pan on top the stove. Be careful to watch, they can go from toast to burnt very quickly! You may be tempted to leave out the almonds if you don't have any around--if possible don't! They add a subtle crunch that combine well with all the other ingredients.

Folding the dry ingredients into the wet ingredients.

Bake, bake, bake...

Yummy, done!

*Edited to add: I am linking to The Shabby Chic Cottage Recipe Party
& I am Blissfully Domestic.*