These Pumpkin S’mores Muffins are a fun twist on a classic treat! They’re soft and warm with yummy pumpkin flavor, chocolate chips, and gooey marshmallows mixed in.
You’ll love how they make your kitchen smell like fall. 🍂 I like to enjoy them fresh out of the oven with a cup of hot cocoa. Perfect for cozy mornings or sharing with friends!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This ingredient gives the muffins their moist texture and warm flavor. If you don’t have it, you can make your own by roasting and pureeing fresh pumpkin. It’s also possible to use sweet potato puree as a flavorful substitute!
All-purpose Flour: While all-purpose flour works perfectly, you can substitute with whole wheat flour for more fiber. If you need a gluten-free option, a 1:1 gluten-free flour blend can also work well.
Sugars: I love the combination of granulated and brown sugar for sweetness. You can use coconut sugar or maple syrup instead of brown sugar if you prefer a natural sweetener.
Chocolate Chips: Mini chocolate chips give a nice melt-in-your-mouth experience, but feel free to swap with dark chocolate chips or even white chocolate if you like. You can also use chopped chocolate bars.
Marshmallows: Mini marshmallows melt perfectly here, but if you’re looking for a healthier substitute, try using a homemade marshmallow fluff or simply skip them if you’d like fewer sugary ingredients.
What’s the Best Way to Mix the Batter Without Overmixing?
Mixing the batter correctly is key to making light and fluffy muffins. Overmixing can make them dense and tough. Here’s how to do it right:
- Whisk the wet ingredients first until everything is well combined.
- In a separate bowl, mix the dry ingredients until incorporated.
- Gradually add the dry mix to the wet mix, stirring gently. It’s okay if there are a few lumps; just don’t keep stirring!
- Finally, fold in the chocolate chips and marshmallows gently to combine without overworking the batter.
With these tips, your Pumpkin S’mores Muffins will turn out perfectly every time! Enjoy baking!
How to Make Pumpkin S’mores Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup mini chocolate chips (plus extra for topping)
- 3/4 cup mini marshmallows (plus extra for topping)
- Graham cracker pieces (optional, for topping)
- Chocolate syrup or melted chocolate, for drizzling (optional)
Time Needed:
This delightful recipe will take about 15 minutes to prep and 18-22 minutes to bake. You’ll also need about 5 minutes to cool before enjoying your muffins. In total, it’s around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This helps the muffins rise perfectly! Line a 12-cup muffin tin with paper liners to make removing the muffins easier later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Use a whisk to mix everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and spices (that’s cinnamon, nutmeg, ginger, and cloves if you’re using them). This ensures that everything mixes evenly.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently with a spoon or spatula. Be careful not to overmix; it’s okay if there are a few lumps left!
5. Add Chocolate and Marshmallows:
Gently fold in the mini chocolate chips and 3/4 cup of mini marshmallows into your muffin batter. This is where the flavor magic happens!
6. Fill the Muffin Cups:
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Add Toppings:
Top each muffin with a few extra mini chocolate chips and mini marshmallows for that gooey, melty effect.
8. Bake the Muffins:
Pop the muffin tin into your preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. If your marshmallows are nice and golden, that’s even better!
9. Optional Graham Crackers:
If you’re feeling extra s’mores-y, sprinkle crushed graham cracker pieces on top of the muffins right after they come out of the oven.
10. Cool and Drizzle:
Let your muffins cool in the tin for about 5 minutes before moving them to a wire rack to cool completely. If you like, drizzle some melted chocolate or chocolate syrup over the toasted marshmallows before serving.
Enjoy these cozy Pumpkin S’mores Muffins with family and friends for a delightful fall treat! Happy baking! 🧡✨
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, you can roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Just make sure to measure out 1 cup of the puree for the recipe.
How Do I Store Leftover Muffins?
To store leftovers, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin individually in plastic wrap and then place them in a freezer bag. They’ll last for about 2-3 months.
Can I Make These Muffins Egg-Free?
Yes, you can make them egg-free! Substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until it thickens) for a binding effect.
What Can I Substitute for Vegetable Oil?
If you want to substitute vegetable oil, you can use melted coconut oil or unsweetened applesauce for a lighter option. Just keep in mind that it may slightly affect the texture and flavor.
