These Pumpkin S’mores Muffins bring the cozy taste of fall right to your breakfast table! With fluffy pumpkin, gooey chocolate, and crunchy graham crackers, they’re a true treat.
Who says you can’t have dessert for breakfast? I love biting into the melty chocolate surprise inside. They disappear fast in my house, so I always bake a double batch! 😄
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins! Canned pumpkin is convenient and gives moisture, but you can also use homemade pumpkin puree if you have extra pumpkins around.
Chocolate: I use milk chocolate for its sweetness. Semi-sweet chocolate works well if you like a richer chocolate flavor. You can also try dark chocolate for a bold taste.
Graham Cracker Crumbs: These add a lovely crunch. If you can’t find them, crushed digestive biscuits or vanilla wafers can be a nice substitute.
Marshmallows: Mini marshmallows are great, but you could use regular-sized marshmallows just chopped up smaller. For a healthier option, consider using a vegan marshmallow.
How Do I Get the Marshmallows Toasted Just Right?
Toasting marshmallows on your muffins is fun but can be tricky! Here are two methods:
- Kitchen Torch: After adding toppings, hold the torch about 4-6 inches away from the marshmallows. Move it in circles until they’re golden brown and slightly melted.
- Broiler Method: If you don’t have a torch, place muffins under the broiler for 1-2 minutes. Keep a close eye to avoid burning—this happens quickly!
Letting the muffins cool for a few minutes helps the toppings set too, so don’t rush that step! Enjoy the delicious gooeyness of these muffins!
Pumpkin S’mores Muffins
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Mix-ins:
- 1 1/2 cups mini marshmallows (reserve some for topping)
- 3/4 cup graham cracker crumbs (plus extra for topping)
- 3/4 cup chopped milk chocolate or semi-sweet chocolate chunks (reserve some for topping)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus an additional 18 to 22 minutes for baking. Don’t forget to let your muffins cool for about 5 minutes before enjoying, for a total of about 40-45 minutes from start to muffin bliss!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to make cleanup easier later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and all those wonderful spices — cinnamon, nutmeg, cloves, and ginger. This lovely blend will give your muffins a warm, autumnal flavor!
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, both sugars, vegetable oil, eggs, and vanilla extract. Keep mixing until everything is smooth and blended nicely.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. It’s best to alternate with the milk: start with a scoop of dry, then a splash of milk, and repeat. Stir gently until just combined—don’t overmix, or your muffins might turn out dense!
5. Fold in the Goodies:
Now, fold in those delightful graham cracker crumbs, mini marshmallows, and chocolate chunks. This is where you get the s’mores goodness!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean with just a little melted chocolate clinging to it.
8. Prepare the Topping:
While the muffins are baking, toss more mini marshmallows, chocolate chunks, and a bit more graham cracker crumbs in a small bowl. This topping will make them look super delicious!
9. Add the Topping:
When the muffins are done baking, take them out of the oven and quickly pile the topping mix on each muffin while they are still warm.
10. Toast the Topping:
If you have a kitchen torch, use it to toast the marshmallows until golden brown and gooey. Alternatively, you can place the muffins under the broiler for 1-2 minutes—just watch them closely so they don’t burn!
11. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. These are best enjoyed warm, either on their own or with a glass of milk!
Enjoy your cozy, gooey Pumpkin S’mores Muffins! Perfect for breakfast or a sweet treat anytime. 😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it, scoop out the flesh, and blend it until smooth. You’ll need about the same amount as you would for canned pumpkin — 1 cup should do the trick!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap each muffin tightly in plastic wrap and then place them in a freezer bag. They’ll last up to 3 months.
What Can I Substitute for the Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options work well in this recipe!
How Can I Make These Muffins Gluten-Free?
To make these muffins gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure it’s a blend that includes xanthan gum for the best texture!
