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Pumpkin Muffins with Chocolate Glaze
1 cup pumpkin puree (canned solid pumpkin)
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
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
- Preheat the oven to 375°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, 5-10 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.
- Suggestions: Place a chocolate 'web' on top of each muffin and top with plastic spiders.
Makes 12 servings