Pumpkin Muffins with Chocolate Glaze

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Emeril's Tricks or Sweets

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
25 min
Level:
Intermediate
Yield:
12 muffins

Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 25 min
Total:: 1 hr 10 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Pumpkin Muffins with Chocolate Glaze
Todd Rock Hill, SC 12-30-2008
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Fantastic Muffin
Rated: 5 stars out of 5

This was a great pumpkin muffin! Moist, firm, yet soft texture. I left out the cranberries and left off the glaze, but... added just over 1/2 cup of mini chocolate chips (although I like the idea of orange and white chocolate mentioned in one of the reviews). Also added a couple of tablespoons of white sugar as we like a sweeter muffin. They were great and didn't take too much time to prepare. I'll definitely make these again.Read more
recipe Pumpkin Muffins with Chocolate Glaze
Anonymous 10-28-2006
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Can size
Rated: 3 stars out of 5

telling us to use 1 can pumpkin puree is less than informative. There are different sizes of product available.
recipe Pumpkin Muffins with Chocolate Glaze
Leigh Ann TULSA, OK 09-27-2006
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Very disappointing for an Emeril recipe
Rated: 1 stars out of 5

I don't know how anyone could give this recipe 5 stars. I made these yesterday, following the recipe exactly, and they were... awful; the texture was the absolute worst and they were not sweet enough. I threw out the whole batch after feeding a little to my dogs. Not worth the time or the ingredients.Read more
recipe Pumpkin Muffins with Chocolate Glaze
Cheyenne Boaz, AL 12-04-2005
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no choclate
Rated: 5 stars out of 5

Try this without the choclate!!!!!
recipe Pumpkin Muffins with Chocolate Glaze
julia hjfas, HI 10-30-2005
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good use for leftover pumpkin
Rated: 4 stars out of 5

Muffins turned out great, moist, good texture, although i left out the cranberries and then later they seemed to be missing... something. I think next time I'll add some walnuts and leave off the chocolate.Read more
recipe Pumpkin Muffins with Chocolate Glaze
megan Lacy, WA 05-18-2005
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Great muffins!
Rated: 5 stars out of 5

I just made these this morning and they turned out great. I have a non stick muffin pan so I turned down the temperature by... 25 degrees. I didn't use the chocolate frosting at all because I feel that chocolate can overpower the taste of pumpkin.....so instead I melted a half cup of white chocolate chips and added 1/4 tsp. of orange extract. I brushed the top of each cooled muffin with this mixture and it was really delicious!Read more