Preheat oven to 350F.
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. Slide almonds off baking sheet so they cook 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 plastic bag and keep for 1 or 2 days. Reheat before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (102g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 287 (74%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 19.3g||96 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 139mg||43 %|
|Sodium 422.3mg||15 %|
|Potassium 158.9mg||4 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 21.8g|
|Protein 5.1g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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