My daughter was given this recipe and she passed it on to me. These muffins taste better the next day, so are a good make-ahead muffin.

1 2/3 cups flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
3/4 tsp. mace
(may substitute pumpkin pie spice for individual spices)
1/4 tsp salt
1 cup canned pumpkin
2 eggs
1/2 cup butter - melted
1/2 cup sliced almonds
6 ounces chocolate chips

Preheat oven to 350 degrees . Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease 12 cup muffin pan or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Do not over mix. Scoop into tins and bake 20-25 minutes. Do not over-bake. Test with toothpick. They should still seem a little underdone when removed from the oven.