Photo: Pumpkin Muffins with Chocolate Glaze Recipe
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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By workout gal
East Waterboro,...
on October 29, 2012
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I really liked these muffins, not sweet and the texture was that of a muffin. The chocolate really added the right amount of sweetest and great taste. The cranberries also added some sweetest and flavor. I will be making them again. If people stopped changing the recipe and the ingredients they would also have great tasting muffins. Instead of dried up muffins!!!!
By LadyRN99
Ontario
on October 02, 2011
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First of all, these are muffins NOT cupcakes so sweetness should not be an issue. The fact that I want the sugar cut from my kids diet is a factor leading me to choose muffins over anything else. Love these but yes did leave out the chocolate, but will be making them as a Halloween treat! Looking for some gummy spiders too.
By Montizzle
on August 31, 2011
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Loved this! I substituted wheat flour for all purpose and left off the webs and spiders. Other than that I really liked the texture and flavor of these. I expected the cranberries to be a really strong flavor so I wasn't sure about them, but they actually turned out to bring just the right amount of flavor to the pumpkin, slightly mild. They had a mild sweetness, but not too much. The chocolate glaze definitely made up for the sweet factor. My kids loved them and I plan on making them again! Instead of drizzling the glaze, I took the muffins(completely cooled and turned them upside down and dipped them in the pot of glaze. Turned out just right!
Read all 11 reviews