Chocolate and pumpkin are a match made in heaven! Try these Mini Chocolate Glazed Pumpkin Muffins and enjoy these bite-sized treats!
Have you ever tried pumpkin and chocolate together? Did you know that it’s a match made in dessert heaven? These Mini Chocolate Glazed Pumpkin Muffins are the perfect dessert for any fall breakfast, Thanksgiving Day dessert or just because you are craving a delightful bite-sized treat that can be enjoyed anytime of day! Today we are sharing this easy-to-follow recipe for mini pumpkin muffins with a luscious chocolate glaze. Get ready to tantalize your taste buds with this perfect blend of fall flavors!
Reasons to try these Mini Chocolate Glazed Pumpkin Muffins
- Super easy to make!
- The perfect bite-sized treats!
- Chocolate and pumpkin are a delicious combination!
- Great for all the fall holidays!
- A pretty treat to add to your dessert table!
- Easy to eat and they are one tasty treat!
Mini Chocolate Glazed Pumpkins Muffins-Ingredients
Pumpkin Muffins
- 1 cup flour
- 1/3 cup dark brown sugar (packed)
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/3 cup + 1 tbsp canned pumpkin
- 1/4 cup buttermilk
- 1/4 cup butter (melted)
- 1 egg
Chocolate Glaze
- 1/4 cup heavy whipping cream
- 1 tbsp butter
- 1/4 tsp pure vanilla extract
- 1 1/2 tsp orange liqueur (optional)
- 1/3 cup semi-sweet chocolate chips
Chopped Walnut Topping
- 1-2 tbsp walnuts chopped
Instructions
Pumpkin Muffins
- Preheat oven to 350 degrees.
- Line muffin pan with liners and set aside.
- In a mixing bowl, whisk together flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg and salt. Make a well in the center and set aside.
- In another mixing bowl, add pumpkin, buttermilk, melted butter, and egg. Stir until smooth.
- Pour mixture into the well and mix together until combined.
- Spoon batter into the muffin cups filling about 3/4 of the way full.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins stand in the pan for 5 minutes then move to a wire rack and cool completely.
Chocolate Glaze
- In a small sauce pan, add heaving whipping cream and butter and bring just to a boil. Remove from heat and add vanilla, orange liqueur and semi-sweet chocolate chips. Let stand for 5 minutes.
- Stir together until smooth.
Dipping the Muffins
- Dip the tops of the muffins into the glaze. Allow the excess chocolate to drip off.
- Place muffins upright on a wire rack. Add a sprinkle of chopped walnuts to the tops if desired. Let muffins dry and set for 30 minutes. To speed up the process, place in the refrigerator for 15 minutes.
- Once set, serve and enjoy!
- To store: place muffins in an airtight container and place in the refrigerator for up to 5 days. To freeze: place in an airtight container for up to three months. Thaw at room temperature.
How to store Mini Chocolate Glazed Muffins
To store place the muffins in an airtight container and refrigerate for up to 5 days.
Can I freeze these muffins?
Yes! To freeze place the muffins in an airtight container and place in the freezer for up to 3 months.
It’s your turn! You’ve got to try these muffins!
Mini Chocolate Glazed Pumpkin Muffins are a delectable treat that captures the essence of fall. They’re a hit at gatherings and perfect for satisfying those seasonal cravings. Enjoy them for breakfast, snacking or add them to your holiday dessert table. Now that you have the recipe, don your apron, and start baking. You won’t be disappointed! Let the aroma of the pumpkin spice fill your kitchen and remember…
Life’s too short to eat bad food!
For other pumpkin recipes:
Simple Mini Spiced Pumpkin Cakes
Mini Chocolate Glazed Pumpkin Muffins
Equipment
- Mini Muffin Pan 24 cups
- mini liners
- Mixing bowls
- Sauce Pan
Ingredients
Pumpkin Muffins
- 1 cup flour
- 1/3 cup dark brown sugar packed
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/3 cup + 1 tbsp canned pumpkin
- 1/4 cup buttermilk
- 1/4 cup butter melted
- 1 egg
Chocolate Glaze
- 1/4 cup heavy whipping cream
- 1 tbsp butter
- 1/4 tsp pure vanilla extract
- 1 1/2 tsp orange liqueur optional
- 1/3 cup semi-sweet chocolate chips
Chopped Walnut Topping
- 1-2 tbsp walnuts chopped
Instructions
Pumpkin Muffins
- Preheat oven to 350 degrees.
- Line muffin pan with liners and set aside.
- In a mixing bowl, whisk together flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg and salt. Make a well in the center and set aside.
- In another mixing bowl, add pumpkin, buttermilk, melted butter, and egg. Stir until smooth.
- Pour mixture into the well and mix together until combined.
- Spoon batter into the muffin cups filling about 3/4 of the way full.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins stand in the pan for 5 minutes then move to a wire rack and cool completely.
Chocolate Glaze
- In a small sauce pan, add heaving whipping cream and butter and bring just to a boil. Remove from heat and add vanilla, orange liqueur and semi-sweet chocolate chips. Let stand for 5 minutes.
- Stir together until smooth.
Dipping the Muffins
- Dip the tops of the muffins into the glaze. Allow the excess chocolate to drip off.
- Place muffins upright on a wire rack. Add a sprinkle of chopped walnuts to the tops if desired. Let muffins dry and set for 30 minutes. To speed up the process, place in the refrigerator for 15 minutes.
- Once set, serve and enjoy!
- To store: place muffins in an airtight container and place in the refrigerator for up to 5 days. To freeze: place in an airtight container for up to three months. Thaw at room temperature.
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