These Pumpkin S’mores Muffins are a cozy treat with a fun twist! They combine soft pumpkin muffin goodness with gooey chocolate and marshmallow bits, making them perfect for fall.
I love how they’re like eating your favorite campfire treat without the mess! Just bake, munch, and enjoy with a warm drink. Who needs a bonfire, right? ☕️🍂
Key Ingredients & Substitutions
All-Purpose Flour: This gives the muffins structure. If you prefer a gluten-free option, you can use a 1:1 gluten-free baking blend instead. Works like a charm!
Pumpkin Puree: For the best flavor, use canned pumpkin puree. If you’re feeling adventurous, cooked and mashed butternut squash can be a good substitute.
Chocolate: I love using milk chocolate for the classic S’mores taste. However, dark chocolate or even semi-sweet chocolate can also be nice. Use what you have on hand or what you enjoy most!
Mini Marshmallows: They add sweetness and fun texture. If you’re looking for a healthier option, consider using vegan marshmallows or even a sprinkle of crushed nuts for a different crunch!
Buttermilk: This ingredient keeps the muffins moist. If you don’t have buttermilk, mixing milk with a tablespoon of vinegar or lemon juice and letting it sit a few minutes will do the trick.
How Do You Get That Perfectly Toasted Marshmallow Top?
Toasting the marshmallows gives these muffins a delightful finishing touch. Here’s how to do it effectively:
- After baking, let the muffins cool for a few minutes.
- If using a kitchen torch: Hold it about 2-3 inches away from the marshmallows and use gentle, circular motions until toasted to your liking.
- If broiling, place the muffins on an oven-safe dish and set them under the broiler. Watch closely for about 1-2 minutes—marshmallows can burn fast!
This adds a lovely flavor and a fun, gooey texture to every bite. Just be sure to keep an eye on them!
How to Make Pumpkin S’mores Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Topping:
- 1 cup mini marshmallows (for topping and mixing in)
- 1 cup milk chocolate chunks or chopped chocolate bars (divided, some for mixing, some for topping)
- 1 cup graham cracker crumbs or finely chopped graham crackers (mixed into batter or sprinkled on top)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake. After baking, allow some time for cooling. So, you’re looking at around 40-45 minutes total before you can enjoy these fluffy treats!
Step-by-Step Instructions:
1. Prepare Your Baking Station:
Start by preheating your oven to 350°F (175°C). Grab your 12-cup muffin tin and line it with paper liners or give it a good greasing so that nothing sticks!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This will ensure all your leavening agents and spices are evenly distributed. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until it’s creamy and well mixed. Then, add in the eggs one at a time, making sure to beat well after each addition. Now, stir in the pumpkin puree and vanilla extract until everything is smooth and luscious.
4. Mix It All Together:
Now for the fun part! Alternately add the flour mixture and buttermilk into the wet ingredients, starting and ending with the flour mixture. Be careful not to overmix—just mix until everything is combined!
5. Fold in Some Goodies:
Gently fold in half of the chocolate chunks and some graham cracker crumbs into the batter for that yummy s’mores flavor.
6. Fill the Muffin Tin:
Divide the delicious batter evenly into your prepared muffin cups, filling each about 2/3 full to allow for rising.
7. Top Them Off:
Generously sprinkle the remaining chocolate chunks and mini marshmallows on top of each muffin. For an extra touch, you can add a light sprinkle of graham cracker crumbs as well.
8. Bake to Perfection:
Pop the muffin tin into the oven and bake for about 18-22 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted comes out clean (just remember it might have melted chocolate on it, so don’t fret!).
9. Toast the Marshmallows (Optional):
If you crave that toasted marshmallow flavor, quickly use a kitchen torch to toast the marshmallows on top. Alternatively, you can place the muffins under the broiler for 1-2 minutes—just watch them closely so they don’t burn!
10. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely—or serve them warm for a gooey treat! Enjoy every bite of pumpkin spice mixed with chocolate and toasted marshmallow perfection!
These Pumpkin S’mores Muffins are sure to be a hit with family and friends alike. Dig in and savor the flavors of fall!
Can I Use Different Types of Chocolate in These Muffins?
Absolutely! While milk chocolate is classic for s’mores, you can substitute with dark chocolate or semi-sweet chocolate for a richer flavor. Feel free to use what you have on hand or your personal favorite!
Can I Make These Muffins Dairy-Free?
Yes! You can substitute the buttermilk with a non-dairy milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity. Use dairy-free butter or coconut oil in place of regular butter. Just check that the chocolate and marshmallows are dairy-free as well.
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 to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just remember to wrap them well for freezing.
Can I Add Other Ingredients Like Nuts or Dried Fruit?
Absolutely! Feel free to mix in some chopped nuts, like walnuts or pecans, or dried fruit for added texture and flavor. Just make sure not to overload the batter, so it bakes properly!
