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Pumpkin Chocolate Chip Muffins

Ingredients: 1/2 Cup(s) Almonds; unblanched/sliced 1 3/4 Cup(s) Butter or margarine; melted 1 Cup(s) Apples; chopped 1 Tablespoon(s) Pumpkin pie spice 1/4 Teaspoon(s) Dark molasses (treacle) 2 large Eggs 1 Cup(s) Pumpkin,plain 1/2 Cup(s) Pumpkin, cooked (cold), mashed 6 Ounce(s) Chocolate chips Directions: Heat oven to 350-deg. Put almonds on 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 toaster oven.) Slice almonds off the baking sheet so they cool quickly. Grease muffin cups or use foil or paper baking cups. Thoroughly mix the flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs in 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 until dry ingredients are just moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in plastic or foil when cool. Make 1 or 2 days ahead for best flavor. May reheat before serving. Yields 12 regular or 6 giant muffins.
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