These Pumpkin S’mores Muffins are a cozy treat packed with pumpkin flavor and gooey chocolate! They bring the campfire classic right to your kitchen.
Imagine biting into a warm muffin and finding melted chocolate and marshmallows inside! I can’t resist having one with a cup of coffee—it’s the perfect fall snack!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. You can substitute it with whole wheat flour for a nuttier flavor or a gluten-free blend if you have dietary restrictions.
Pumpkin Puree: Canned pumpkin is convenient, but fresh pumpkin works too! Just make sure to cook and purée it until smooth. If you’re in a pinch, you can also use apple sauce for a similar texture and sweetness.
Chocolate Chunks: I love using milk chocolate for that classic s’mores flavor. Dark chocolate is a great alternative if you prefer something richer. If you’re looking for a dairy-free option, use vegan chocolate chips.
Mini Marshmallows: These add sweetness and texture. If you want a healthier option, check out natural marshmallow alternatives. You can also exclude them if you’re not a fan!
Vegetable Oil: While vegetable oil keeps the muffins moist, you can swap it for melted coconut oil or unsweetened applesauce for a lighter version.
How to Ensure Your Muffins Rise Perfectly?
One big concern with muffins is getting that nice rise and fluffy texture. Here’s how to do it:
- Make sure your baking soda is fresh for maximum leavening power.
- Avoid overmixing the batter. Mix just until the ingredients are combined. This keeps the muffins tender.
- Fill your muffin cups about ¾ full so they have room to rise without overflowing.
- Preheating your oven correctly is vital—an oven that’s not hot enough will result in dense muffins.
Following these tips will help you get light, airy muffins that look as good as they taste!
How to Make Pumpkin S’mores Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Mix Ins and Toppings:
- ½ cup mini marshmallows (plus extra for topping)
- ½ cup milk chocolate chunks or chopped chocolate bar (plus extra for topping)
- Graham cracker crumbs or finely crushed graham crackers (optional for topping)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 18-22 minutes of baking, plus a little time for toasting the marshmallows. In total, you can expect to spend around 35-40 minutes until those delicious muffins are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a 12-cup muffin tin with paper liners or gently grease each muffin cup to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, pumpkin pie spice, and salt. Use a whisk to mix these ingredients together until well blended. This helps ensure even distribution of the leavening and spices.
3. Mix the Wet Ingredients:
In a larger bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until everything is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Mix gently with a spatula or whisk until just combined. Be careful not to overmix, as this could lead to dense muffins.
5. Fold in the Special Ingredients:
Gently fold in the mini marshmallows and chocolate chunks into the batter. This will give your muffins that delicious melty filling!
6. Fill the Muffin Cups:
Evenly divide the muffin batter among the prepared muffin cups, filling each about ¾ full. This will give sufficient room for the muffins to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean (aside from melted marshmallows), they’re ready.
8. Add Marshmallow and Chocolate Topping:
Once the muffins are out of the oven, immediately top each muffin with extra mini marshmallows and chocolate chunks while they’re still warm. The heat will help them stick!
9. Toast the Topping:
If you have a kitchen torch, gently toast the marshmallows until golden brown. If not, turn on your oven’s broiler and place the muffins under for 1-2 minutes—keep a close eye on them to avoid burning!
10. Garnish (Optional):
You can sprinkle a bit of crushed graham crackers on top for that extra crunchy s’mores effect if you’d like.
11. Cool and Serve:
Allow the muffins to cool slightly before serving. Enjoy them warm right out of the oven for the best gooey experience!
These Pumpkin S’mores Muffins combine warm pumpkin flavors with the sweet nostalgia of s’mores. Perfect for fall or whenever you want a sweet treat!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure to use one that’s designed for baking to maintain the texture of the muffins.
What Can I Use Instead of Eggs?
If you need an egg substitute, try using ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes to thicken) for each egg. These options will help bind the muffins without changing the flavor too much.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing!
Can I Add Other Mix-Ins?
Definitely! Feel free to customize your muffins by adding chopped nuts, dried cranberries, or even different types of chocolate chips. Just make sure that the total amount of mix-ins doesn’t exceed 1 cup to keep the batter balanced.
