Pumpkin Muffins with Chocolate Glaze
- 2 cups water
- 3/4 cup dried cranberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/2 cup whole milk
- 1 cup pumpkin puree (canned solid pumpkin)
- 4 tablespoons melted unsalted butter
- 1/2 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1 1/4 cups semisweet chocolate, chopped
- 12 ounces semisweet chocolate chips, melted
- 12 ounces white chocolate chips, melted
- 12 plastic spiders
Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper liners.
In a saucepan, bring the water to a boil. Place the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well.
Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium mixing bowl. In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries. Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.
In a small saucepan, scald the cream over medium heat. Place the chopped chocolate in a medium, heat-proof bowl and cover with the cream. Let sit for 2 minutes, then whisk until smooth. Spread the warm chocolate glaze onto the muffins.
Splatter both of the melted chocolates onto parchment paper with a fork. Place in the freezer and freeze until firm, about 5 to 10 minutes. Break the hardened chocolate "webs" into 6-inch circular shapes. Place a chocolate "web" on top of each muffin. Top with a plastic spider.
Recipe courtesy Emeril Lagasse, 2002
Recipe courtesy of Rachael Ray