Reviewed: Nov. 29, 2008

I think the original recipe has too much flour. I have made this for 20 years. I only use 2 cups flour and 1 tsp cinnamon. I use one 15 oz. can of pumpkin instead of measuring 2 cups and one small package of choc. bits (anything to make it easy for me). Bake for 1 hour in bundt pan a5 350 degrees. It is soooo moist. Sprinkle with powdered sugar, too. I make it for an annual holiday bake sale, and it goes immediately!

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ktwofish

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Reviewed: Sep. 30, 2008

I made this in muffin pans (it made 24 regular sized muffins). I also ommited the chocolate chips and nuts as my sister has braces. I gave it 4 stars because the muffins weren't as flavorful as I had hoped, but still pretty good. The next time I make them I will try adding 1/2 cup of sugar and increase the cinnamon to 2-3 tsp. With those minor adjustments I think this would easily be a 5 star recipe! These were really simple to make. If you use muffin pans instead it will take longer to bake than most muffin recipes, but I forgot to watch the time so just watch them closely.

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Ethan's Mom

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Reviewed: Jan. 15, 2006

Made a hit when I took it for Christmas with my daughter-in-laws family!

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COOKINGKAT

Cooking Level: Expert

Home Town: Mcallen, Texas, USA

Living In: Garland, Texas, USA

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Reviewed: Nov. 13, 2002

Yikes! This recipe sounded good, BUT I made it for a friend's birthday and ended up having to run out and purchase (gasp!) a pie at the last minute. The cake was not sweet, very dense, but not very moist - it definitely needed something - but no amount of frosting could salvage this one. Sorry - but I will be removing this one from my Allrecipes Recipe Box.

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