Pumpkin Muffins with Chocolate Glaze - water

Method

• 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.
• 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.