Pumpkin lovers and chocolate lovers unite! These pumpkin spice muffins have been a family favorite since I was little- they are the perfect blend of pumpkin, spice, crunchy almonds and gooey chocolate. A little something for everyone! Also, it’s perfect timing because Thanksgiving is in two days, and I know some of you still don’t know what you want to make for dessert. Let me make a suggestion- try them out for yourself and see how fast they get snatched up!
- ½ cup sliced almonds
- 1⅔ cups flour
- 1 cup granulated sugar
- 1 Tbs pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 cup plain pumpkin
- ½ cup butter, melted
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Spread almonds evenly on baking sheet and toast in oven about 5 minutes, or until lightly browned.
- Grease muffin pan or use paper baking cups.
- In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, pumpkin and melted butter, then stir in almonds and chocolate chips.
- Fold wet ingredients into dry ingredients until fully combined.
- Spoon batter evenly into muffin cups.
- Bake in 350 degree oven for 20 to 25 minutes, or until the center of the muffin feels springy to the touch.
- Turn out muffins on a wire rack to cool.
This recipe is from Elizabeth Alston’s recipe book, Muffins.