What a great combination of flavors this is. I feel I’m getting my healthy breakfast and dessert rolled into one tasty treat. Pumpkin and chocolate — you can’t lose!
1 2/3 c flour
1 c sugar
1T pumpkin pie spice
1 t baking soda
1/4 t baking powder
1 c chocolate chips (6 oz)
1/4 t salt
1/2 c sliced almonds
2 large eggs
1 c pumpkin (1/2 lb can)
1/2 c butter, melted
Preheat oven to 350 degrees.
Grease muffin cups, or use baking cups.
Thoroughly mix the flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter. Whisk until well blended. Stir in the chocolate chips and almonds. Pour over the dry ingredients and fold in with a rubber spatula just until the dry ingredients are moistened.
Scoop the batter evenly into the muffin cups. Don’t fill more than 2/3 full. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool.
Serve with butter, cream cheese spread, or whipped cream.
These can be frozen if you want to stock up. Wrap carefully in a plastic bag. Reheat in the oven before serving.