Prep 15 mins
Cook 25 mins
garnish with 12 plastic spiders
- 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 semi-sweet chocolate chips, melted
- 12 ounces white chocolate chips, melted
- Preheat the oven to 375 degrees.
- 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.
- Makes 12 muffins.