These muffins are incredibly rich and spicy, delicious with coffee or cold milk and great to take to the beach and long trips.
Makes 12 regular or 48 miniature muffins.
- 1/2 cup (1.25 oz) sliced unblanched almonds
- 1 and 2/3 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs OR 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup plain pumpkin (half of a 1-pound can)
- 1/2 cup (1 stick) butter, melted
- 1 cup (6 oz) chocolate chips
Heat oven to 350 degrees F. Put almonds on a baking sheet or 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 over.) Slide almonds off the baking sheet so they cool quickly.
Grease muffin cups or use foil or paper baking cups. Paper baking cups work the best.
Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
In another bowl add pumpkin, butter, eggs or flaxseed powder + water 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 or 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. Can reheat before serving.
You can double this recipe so the whole can of pumpkin can be used.
Can substitute walnuts for almonds or can leave out nuts altogether (if allergic to nuts)