1/2 c. (1 1/4 oz.) sliced unblanched almonds (optional)
1 2/3 c. all-purpose flour
1 c. granulated sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. salt
2 lg. eggs
1 c. plain pumpkin (half of a 1 lb. can)
1/2 c. (1 stick) butter, melted
1 c. (6 oz.) chocolate chips

Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan. Bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. 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, 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 20-25 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. Muffins freeze nicely.