Mini Chocolate Glazed Pumpkin Muffins
Chocolate and pumpkin are a match made in heaven! Try these Mini Chocolate Glazed Pumpkin Muffins and enjoy these bite-sized treats!
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.
