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Pumpkin Muffins with Chocolate Glaze Recipe

Pumpkin Muffins with Chocolate Glaze

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Emeril's Tricks or Sweets

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • 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.

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  • 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!

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  • on March 23, 2011

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    I made these last night and they were awful. I was already half-way thru the recipe when I read the reviews so I added more sugar and an additional egg based on the other feedback. I didn't do the cranberries or chocolate icing but did add chocolate chips. The next morning, my 2 1/2 year old refused to eat them and said "yucky, mommy, no thank you". There are definitely much better recipes out there and very disappointed since I usually like Emeril's recipes.

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  • on September 01, 2010

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    it says 1 cup, not 1 can

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  • on December 30, 2008

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    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.

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  • on October 28, 2006

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    telling us to use 1 can pumpkin puree is less than informative. There are different sizes of product available.

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  • on September 27, 2006

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    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.

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  • on October 30, 2005

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    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.

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  • on May 18, 2005

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    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!

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  • on November 09, 2004

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    I really liked this recipe, even though I modified it some. We didn't frost them, and we didn't put cranberries in them. Instead we put in Hershey's new swirled chips and used half whole wheat/half white flour. Very good, and you don't even have to put spiders on them.

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