1/2 cup (1 1/4 ounces) sliced unblanched almonds
1 2/3 cups all-purpose flour
1 cup granulated 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 1-pound can)
1/2 cup (1 stick) butter, melted
1 cup (6 ounces) chocolate chips

Heat oven to 350 degrees Fahrenheit. Put almonds on a 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 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, baking powder, 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 to 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.