*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chocolate                        Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Regular or 48 miniature
                         Make one or two days ahead
                         -for best flavor.
      1/2   c            (1 1/4 ounces) sliced
    1 2/3   c            All-purpose flour
    1       c            Granulated sugar
    1       tb           Pumpkin pie spice
    1       t            Baking soda
      1/4   ts           Baking powder
      1/4   ts           Salt
    2       lg           Eggs
    1       c            Plain pumpkin (half of a
    1       lb           Can)
      1/2   c            (1 stick) butter, melted
    1       c            (6 ounces) chocolate chips
   Heat oven to 350 F. Put almonds on a baking sheet pr
   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 oven.) Slide almonds
   off the baking sheet so they cool quickly.
   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
   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
   Source: Muffins By Elizabeth Alston
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