These Pumpkin S’mores Muffins blend cozy pumpkin spice with gooey chocolate and marshmallow goodness. It’s like fall and a campfire treat came together in one yummy muffin!
Baking these is so much fun, especially when the chocolate melts in the oven! I love enjoying them warm with a cup of hot cocoa. Perfect for sharing—or not! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you’re looking for a gluten-free option, use a 1-to-1 gluten-free flour blend. I’ve found this works well without affecting the texture too much!
Canned pumpkin puree: This gives moisture and flavor. If you don’t have canned, you can roast and puree fresh pumpkin instead. Just be sure it’s smooth for the best results.
Pumpkin pie spice: This adds warmth and richness. Don’t have it? Mix equal parts cinnamon, nutmeg, and ginger for a quick substitute. Using a little extra cinnamon is also a nice touch!
Mini marshmallows: They add that classic s’mores feel. If you’re making these muffins dairy-free, look for vegan marshmallows as a great option.
Milk chocolate: I love using a chocolate bar, as it melts beautifully. You can swap this with semi-sweet chocolate or dark chocolate if you prefer a less sweet taste!
How Do I Get My Marshmallows Perfectly Toasted?
Toasting marshmallows on your muffins is essential for that s’mores effect! You can either use a kitchen torch or put them under the broiler. Here’s how:
- After baking the muffins, top them while they are still warm with extra marshmallows and chocolate.
- If using a broiler, place the muffins on a baking sheet and keep an eye on them. Broil for 1-2 minutes until golden. They can burn quickly!
- With a kitchen torch, hold the flame a few inches away and toast until lightly browned, moving around for even toasting.
- Let cool slightly before serving; this way, the marshmallows remain gooey and delicious!
These tips will make sure your muffins are a delightful treat that everyone will love! Enjoy baking!
How to Make Pumpkin S’mores Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup canned pumpkin puree
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the S’mores Topping:
- 1 cup mini marshmallows (plus extra for topping)
- 3.5 oz milk chocolate bar or milk chocolate chunks (for folding in and topping)
- ½ cup graham cracker crumbs (plus extra for topping)
How Much Time Will You Need?
This recipe requires about 15 minutes for prep and around 18-22 minutes for baking. Don’t forget to let the muffins cool for a few minutes before indulging in their warm, gooey goodness. Altogether, set aside about 40 minutes to enjoy making and tasting these delightful treats!
Step-by-Step Instructions:
1. Preheat and Prep the Pan:
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners to make removing the muffins easy once they’re baked.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, pumpkin pie spice, and salt until everything is well combined.
3. Mix Wet Ingredients:
In another bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until your mixture is smooth and creamy. This will give your muffins that lovely, moist texture!
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the bowl of dry ingredients. Gently fold them together just until combined. Be careful not to overmix; it’s perfectly fine if there are a few lumps!
5. Add S’mores Goodness:
Next, fold in the mini marshmallows and chopped milk chocolate chunks. This is the fun part where the muffins start to get their s’mores flavor!
6. Fill the Muffin Cups:
Divide your batter evenly among the muffin cups, filling each about ¾ full. This allows room for the muffins to rise!
7. Bake:
Pop the muffin pan into the preheated oven and bake for about 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean (though a little gooey marshmallow is okay!).
8. Add the Topping:
As soon as you take the muffins out of the oven, immediately top each one with extra mini marshmallows, a piece of milk chocolate, and a sprinkle of graham cracker crumbs.
9. Toast the Topping:
To give your muffins that classic toasted s’mores flavor, use a kitchen torch or place them back in the oven under the broiler for 1-2 minutes. Keep a close eye on them, so they don’t burn!
10. Cool and Serve:
Let your muffins cool for a few minutes, then enjoy them while they’re still warm. Each bite will be a delightful mix of pumpkin, chocolate, and toasted marshmallow deliciousness!
Enjoy your delicious Pumpkin S’mores Muffins — a perfect autumn treat combining pumpkin spice, melted chocolate, toasted marshmallows, and crunchy graham cracker crumbs in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it and puree it until smooth. Make sure it’s not too watery to keep the muffin texture consistent. One cup of fresh pumpkin puree is a perfect substitute!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Make These Muffins Vegan?
Yes! You can easily make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and using non-dairy milk and oil. Also, be sure to use vegan marshmallows and chocolate!
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, you can make your own blend using equal parts ground cinnamon, nutmeg, and ginger. Just 1 teaspoon of your mix will add that warm flavor to your muffins!
