Pumpkin Chocolate Chip Muffins

Fall in muffin form, with a couple of upgrades over the usual pumpkin-and-chocolate combo. Real pumpkin and a full tablespoon of pumpkin pie spice give these a deep, cozy warmth, melted butter keeps the crumb rich and moist, and chocolate chips melt into little molten pockets.

The touch that sets them apart is toasted almonds, folded into the batter for a nutty crunch against all that softness. Toast them first, just until fragrant and lightly browned, and watch closely since they burn fast.

The mixing method is classic muffin technique: whisk the wet ingredients separately, then fold them into the dry just until everything is moistened. Stop there. Overmixing develops gluten and gives you dense, tough muffins with peaked, cracked tops. Bake until the centers spring back, and reheat any leftovers to bring back that fresh-from-the-oven softness.

Kitchen Tips

• Toast the almonds before adding them; raw ones taste flat and won’t give the same crunch. Watch closely, they scorch quickly.
• Fold the batter just until the dry ingredients are moistened. Overmixing makes muffins tough and tunnel-y.
• Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
• These keep a day or two wrapped up; a quick reheat restores the just-baked texture.

Variations

• Swap the almonds for chopped pecans or walnuts.
• Use white chocolate or cinnamon chips instead of semisweet.
• Add a streusel topping for a bakery-style crunchy lid.