Pumpkin Muffins with Chocolate Glaze Recipe

Name: Pumpkin Muffins with Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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."]

2010

kcal

Calories

110

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups water, 3/4 cup dried cranberries, 2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Pumpkin Muffins with Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Muffins with Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions