The secrete is the mini chocolate chips they add just enough chocolate with out a big crunch
I have included the amounts for one, two and three loaves i have made these as loves and in my three inch cup cake pan today I will be using a babycakes cupcake maker that i got a second hand store. I think i will be using this a lot this holiday season.
Step 1: The One Page (print Just This Page to Save Paper or Keep in Your Cookbook)
Three Two One
5 1/4 3 1/2 1/3/4 C Flour
3 2 1 tsp Baking Soda
3 2 1 tsp Cinnamon
1 1/2 1 1/2 tsp Salt
1 1/2 1 1/2 tsp Nutmeg
3/4 1/2 1/4 tsp Ginger
3/4 1/2 1/4 tsp Ground Cloves
1 1/2 1 1/2 C butter or margine
3 2 1 Egg
2 1/4 1 1/2 3/4 Canned Pumpkin
2 1/4 1 1/2 3/4 Mini Chocolate bits
Combine Flour, Salt, and Spices, Set aside. Mix butter sugar well. Blend in eggs and beat well. Add dry ingredients alternately with pumpkin. Stir in chocolate bits. Pour into pans and bake. let cool and Drizzle with glaze.
Bake for 1 hour as Loaf or five min in the cupcake maker per batch.
1/2 C Confectioners Sugar
1/4 tsp nutmeg
1/3 tsp cinnamon
blend in 1 to 2 tablespoons milk
Step 2: The Dry
Step 3: Creaming and Sugaring Time
Step 4: Getting It All Together
Step 5: Bake
A one ounce cookie scoop works good for the cupcake machine. The red spoon is a recycled yogurt spoon from stoney brook farms they are made from old yogurt cups, It is the best tool for removal of the hot cupcakes.