Sunday, November 2, 2014

BEST Pumpkin Muffin with Chocolate Glaze Recipe - Ever

This is my favorite recipe for pumpkin muffins. Sometimes, instead of adding the chocolate glaze on top, I add in chocolate chips (about 1/2 a bag...but put to your liking) into the batter instead. I took these muffins into my son's school for the teachers and they went nut-so over them. They really liked them. One even went as far as to say this was her favorite muffin-EVER. Made me happy they liked them so much. The original calls to add in cranberries (I don't, but you certainly can). If you add chocolate chips, it will come out to be more like 14-15 cupcakes. I usually bake to 22 minutes. Here is the link to the original recipe

If you have a lactose issue, you can omit the chocolate and for the muffin batter, substitute the oil for butter and water for milk. I can tell you with certainty, it comes out tasting and looking just as amazing.


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


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.

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