To make them "cute" I first cut a brown shopping bag with my jagged-edge scissors.
I then stamped them with some fall leaves.
I took the free cupcake topper cut-outs from Gwenny Penny and punched holes in them.
On the back, I wrote "chocolate chip pumpkin bread."
Here's where my girls came in... (literally! They were at Costco with their dad before this :) ) I let them color all the fall leaves.
I used a piece of twine to tie the tag on. I used my Pampered Chef can opener to open the lids, so I was able to put the lids back on once the bread cooled completely.
Ok, so here's how I made the bread. First, I took my cans that were washed and dried completely, and buttered them well with my basting brush. I filled each can about half, (maybe a little more), full with my batter. I sprinkled a few extra chocolate chips on the top of each one. I doubled the following recipe, which filled exactly 7 cans. I've already modified the directions for you. I think I will do this again, (once we collect more cans) with our chocolate chip zucchini muffin recipe. We still have about 6 zucchini growing in the backyard!
* 3/4 cup white sugar
* 1/4 cup vegetable oil
* 2 eggs
* 3/4 cup canned pumpkin
* 1/4 cup water
* 1 1/2 cups all-purpose flour
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/2 cup semisweet chocolate chips
1. Preheat the oven to 375 degrees. Grease cans.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cans 1/2 full with batter. Bake in preheated oven for 30 to 35 minutes.