These Pumpkin S’mores Muffins bring together the cozy flavors of pumpkin, chocolate, and marshmallows in a soft muffin. They’re like a warm hug in a treat!
Honestly, who wouldn’t want s’mores for breakfast? I like to enjoy them with my morning coffee—it’s the perfect way to start the day with a smile! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. If you’re looking for a gluten-free option, I recommend using a 1:1 gluten-free baking flour. It works surprisingly well in muffins!
Granulated Sugar: White sugar gives sweetness, but you could use brown sugar for a deeper, molasses-like flavor. Just remember, it might make the muffins a bit denser.
Pumpkin Puree: If you can’t find canned pumpkin, make your own by roasting and pureeing fresh pumpkin. You can also use butternut squash puree if you’re feeling adventurous!
Vegetable Oil: This keeps the muffins moist. Melted butter is great as a substitute, adding a buttery flavor, but you might want to slightly reduce the amount.
Mini Marshmallows: Feel free to swap these with regular marshmallows or even chocolate-covered marshmallows for extra sweetness and texture.
How Can You Ensure Your Muffins Rise Perfectly?
To get those muffins nice and fluffy, pay special attention to your leavening agents. Make sure your baking powder and baking soda are fresh; old ones won’t work as well!
- Don’t overmix; stir until just combined to keep the muffins light.
- Fill the muffin cups about three-quarters full. This gives them room to rise without overflowing.
- Check for doneness by inserting a toothpick; a few crumbs sticking to it means they’re perfectly baked!
Also, remember to let them cool in the pan for a few minutes before transferring to a wire rack to help them maintain their shape.
How to Make Pumpkin S’mores Muffins
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup graham cracker crumbs, plus more for topping
- 1 cup mini marshmallows (plus some extra for topping)
- 1 cup milk chocolate chunks or chopped chocolate bars
- Optional: additional graham cracker crumbs, marshmallows, and chocolate for topping
How Much Time Will You Need?
This delightful muffin recipe takes about 15 minutes to prep, and then allows for 18-22 minutes of baking time. You’ll have about 5 minutes of cooling time before you can start to enjoy them warm and gooey!
Step-by-Step Instructions:
1. Preheat the Oven:
First, you’ll want to preheat your oven to 350°F (175°C). While that heats up, line your muffin tin with paper liners or give them a good grease to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This blend will give your muffins that classic fall flavor!
3. Combine Wet Ingredients:
In another bowl, mix together your pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Stir until everything is smooth and well combined.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined—no need to overmix; a few lumps are totally fine!
5. Add Graham Crackers, Marshmallows, and Chocolate:
Now, carefully fold in the graham cracker crumbs, mini marshmallows, and chocolate chunks. Make sure everything is evenly distributed but try not to overdo it so they stay light and fluffy.
6. Fill the Muffin Cups:
Divide the batter evenly among your muffin cups, filling each about three-quarters full. This gives them space to rise without overflowing!
7. Bake:
Pop them in the preheated oven and bake for about 18-22 minutes. You can check for doneness by inserting a toothpick in the center; it should come out mostly clean (a few moist crumbs are just fine).
8. Cool the Muffins:
Once baked, pull the muffins from the oven and let them cool in the tin for about 5 minutes. This helps them set a bit more before you take them out.
9. Add the S’mores Topping:
For the fun s’mores topping, place a few mini marshmallows on top of each muffin. If you have a kitchen torch or broiler, use it to toast the marshmallows until they are beautifully golden brown. Keep an eye on them, as they can burn quickly!
10. Final Touch:
Once toasted, drizzle some melted chocolate over the top or place a square of chocolate on each muffin and sprinkle with extra graham cracker crumbs.
11. Serve and Enjoy:
Let your muffins cool slightly so the chocolate can set a bit. Enjoy your cozy, gooey Pumpkin S’mores Muffins fresh from the oven or at room temperature—either way, they’re a treat you won’t want to miss!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may make the muffins denser. You might want to combine half whole wheat and half all-purpose for a better texture.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter and store it in the refrigerator overnight. Just give it a gentle stir before baking. Alternatively, baked muffins can be stored at room temperature for up to 3 days or in the fridge for up to a week.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Just defrost them at room temperature when you’re ready to enjoy!
Can I Use Different Types of Chocolate?
Certainly! Feel free to use dark chocolate or even white chocolate instead of milk chocolate chunks. Chopped chocolate bars work well too! Mix it up according to your taste preference.
