1/2 c. (1 1/2 oz.) sliced, unblanched almonds
1 2/3 c. all-purpose flour
1 c. granulated 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 (1/2 to 1 lb. can)
1/2 c. (1 stick) butter, melted
1 c. (6 oz.) chocolate chips

Heat oven to 350 degrees. 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 a toaster oven.) Slide almonds off 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 large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk 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 center. Turn out onto rack to cool. Wrap in plastic bag. Keep 1 or 2 days. Reheat before serving. Makes 12 regular or 48 miniature muffins.