Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins:

1/2 cup sliced almonds
1 2/3 cups flour
1 cup sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a one pound can)
1 stick butter, melted
1 cup mini chocolate chips

Melt butter in a medium size glass bowl.  Set aside.

Heat oven to 350 degrees.  Put almonds on a baking sheet and bake about 5 minutes, until lightly browned.  Watch carefully so almonds don't burn.  Slide almonds off the baking sheet so the cool quickly.

In a large bowl, mix flour, sugar, pie spice, baking soda, baking poder and salt.

Add pumpkin into the bowl with the melted butter.  Break eggs into bowl with pumpkin and butter.  Whisk until well blended.  Stir in chocolate chips and almonds.  Pour pumpkin mixture 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.  Turn out on a rack to cool.  Wrap in a plastic bag and keep for 1 to 2 days.  Reheat before serving.