Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins recipe
Yield
12 servingsPrep
25 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
finely chopped |
|
| 1 ⅔ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
pumpkin
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
finely chopped |
|
| 394 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
granulated |
|
| 15 | ml |
pumpkin pie spice
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
pumpkin
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
chocolate chips
|
*
|
Directions
Heat oven to 350℉ (180℃).
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 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 moistened.
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 serving.
