This spiderweb chocolate pumpkin muffins are a super fun activity to do with your kids this Halloween! The muffins are pure tender moist chocolate goodness, all made in one bowl and a whisk! The icing is vanilla cream cheese and pumpkin vanilla cream cheese that are swirled in one easy step into this spider web look. So it’s chocolate, it’s vanilla and it’s pumpkin at the same time!
So while these spiderweb chocolate pumpkin muffins are not as spooky as other Halloween treats, they actually are the spookiest I can go with my littlest one and they still make her feel like Halloween! You see, my foodie challenged little girl won’t taste anything that looks unusual and unfamiliar, let alone spooky! And you would think if it has the label “sweet” or “candy” on it then it should pass the test, but no it doesn’t. So here we are, as spooky as we’re allowed to get this Halloween with these spiderweb chocolate pumpkin muffins.
I love a chocolate base muffin here because it offers a nice distinct taste o the cream cheese and pumpkin icing. And i mentioned in these mini Brooklyn blackout cakes that I love love love this Hershey’s chocolate cake recipe! Its absolutely a go to for tender and moist chocolate muffins with a good dose of chocolate flavor in them, and without melting any chocolate—just using pure cocoa powder. So I suggest for that you use really really good quality cocoa powder for the chocolate flavor to take over.
And when it comes to icing these muffins, a good old vanilla cream cheese icing was my pick! I was rushed and didn’t have time to get started on royal icing (which would’ve been my first option if I had a bit more time!). I needed an icing that’s quick, thick and flavorful—so cream cheese icing it was. I used half the amount of milk in the original recipe and I let it sit on the counter while the muffins were baking so the icing has a chance to thicken out even more. The pumpkin version is just the same but I took the milk out all together and added 2 tablespoons of pumpkin puree. Super flavorful—seriously something you can just eat with a spoon!
To make those spiderweb chocolate pumpkin muffins you’ll need to start with the icing and let it sit on your counter to thicken up and then make your muffin batter. Then you’ll fill out the pumpkin icing in a small ziplock bag to make the spiderweb look. Start off by covering the tops of the muffins entirely with white vanilla cream cheese icing. This is easiest if you dip the tops of the muffin right in the vanilla cream cheese icing bowl. Then make a dot of he pumpkin icing at the top of each muffin and move down the muffin top by making thin rounds of the pumpkin cream cheese icing spacing them as close apart as you can (no need to stress or be perfect—just make sure they don’t overlap). If you feel your pumpkin icing is too runny, add a little more confectioner sugar to the ziplock and mix it in. It should have the consistency to hold its shape.
After that take a toothpick and starting from the top, simply pull down in a straight line over the vanilla and pumpkin icing. Then repeat this all along the top of the muffin spacing each toothpick line as close or as far as you want your design to look like. Photos are best to show how simple this process is. Some photos show I had some help making the spiderweb design and since many hands were involved—some quite impatient hands—the muffins are not exactly identical, but they all taste just as yummy!
Make these spiderweb chocolate pumpkin muffins this Halloween for a less spooky effect and enjoy !:) P.S—another Halloween favorite is coming up not he blog in just a couple of days! A last minute treat that you can’t miss!
Spiderweb Chocolate Pumpkin Muffins
- Chocolate Muffins:
- mini Brooklyn blackout cakes
- White Icing:
- double the Cream Cheese Icing using half the milk
- Pumpkin Icing:
- double the Cream cheese icing without milk
- 2 tablespoons of pumpkin puree
Preheat the oven to 375 degrees.
Prepare the cream cheese icingand pumpkin icing. Adjust the icing thickness using more or less milk and confectioner sugar (more milk to thin out and more sugar to thicken out). Let the icing sit on the counter while you prepare the muffins.
Prepare the muffins as in the mini Brooklyn blackout cakesrecipe and divide it into a standard muffin pan.
Bake the muffins for 18-20 minutes until done. Let the muffins cool completely before icing.
Place the pumpkin icing in a small ziplock bag or icing bag and snip off a small bit using scissors.
Dip the tops of the chocolate muffin into the vanilla icing and flip over allowing the excess icing to drip on the sides. If you feel you need an extra dip in cream cheese icing, wait 1 minute in between the dips.
Take the pumpkin icing and make a dot at the top of the muffin, then go down by making thin rounds on top of the vanilla icing, spacing them as close apart as you can (no need to stress or be perfect—just make sure they don’t overlap). If you feel your pumpkin icing is too runny, add a little more confectioner sugar to the ziplock and mix it in. It should have the consistency to hold its shape.
Use a toothpick and starting from the top, simply pull down in a straight line over the vanilla and pumpkin icing. Then repeat this all along the top of the muffin spacing each toothpick line as close or as far as you want your design to look like. Let the icing set for 15 mins or serve right away.