Pumpkin Chocolate Chip Muffins – a delicious recipe with almonds, flour, sugar, pumpkin pie spice, baking soda, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F. Put almonds on a baking sheet or pie pan and bake for 5 minutes just until lightly browned.
2
Watch carefully so they don't burn.
3
Slide almonds off of baking pan so they cool quickly.
4
Grease muffin cups or use paper liners.
5
Mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
6
Break eggs into another bowl.
7
Add pumpkin and butter and mix until well blended.
8
Stir in chocolate chips and almonds.
9
Pour over dry ingredients and mix just until blended.
10
Scoop batter into muffin cups.
11
Bake 20 to 25 minutes or until puffed and springy to the touch in the center.
12
Cool and wrap in a plastic bag for 1 to 2 days for best flavor.
986
kcal
Calories
51
g
Fat
118
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: ½ cup sliced almonds, 1 ⅔ cups flour, 1 cup sugar, 1 tablespoon pumpkin pie spice, and more.
Yes, Pumpkin Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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