Make 1 or 2 days ahead for best flavor.

1 2/3 c. whole wheat flour
1 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 lg. eggs
1 c. plain pumpkin (half of 1 lb. can)
1/2 c. (1 stick) melted butter
1 c. (6 oz.) chocolate chips

Mix dry ingredients in large bowl. In another bowl whisk until well blended: eggs, pumpkin and butter. Stir in almonds and chocolate chips. Pour over dry ingredients and fold in until just moistened. Bake 20 to 25 minutes or until puffed and springy to tough. Grease muffin cups or use paper baking cups. Bake at 350 degrees for 20 to 25 minutes.

Makes 12 regular or 48 miniature.