These Pumpkin S’mores Muffins are a cozy treat packed with pumpkin flavor and delicious chocolate bits. They have a soft texture and a graham cracker crumb topping—yum!
Making these muffins is like having a little campfire party in your kitchen! I love enjoying them with a warm drink. They’re great for breakfast or a sweet snack anytime! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you’re gluten-free, you can try a gluten-free 1:1 flour blend. I’ve had good results with it in other recipes!
Pumpkin Puree: Canned pumpkin puree works best for the consistent moisture it provides. If you have fresh pumpkins available, roasting and pureeing them is a fun alternative!
Chocolate Chips: Mini chocolate chips give great bursts of chocolate. You can use regular chocolate chips or even white chocolate if that’s your preference. Dark chocolate can add a nice twist for more richness.
Graham Crackers: These bring that s’mores flavor. If you’re short on graham crackers, crushed vanilla wafers or digestive biscuits can also be a delicious substitute.
How Do I Make the Whipped Cream Topping Just Right?
The whipped cream topping adds a light and fluffy finish to your muffins! Here’s how to get it perfect:
- Use a chilled bowl and beaters to help the cream whip faster and get more volume.
- Start on low speed to mix the sugar in, then increase to high speed until stiff peaks form—this usually takes about 3-4 minutes.
- Don’t overbeat! Stop as soon as you see stiff peaks; otherwise, you’ll end up with butter.
With these tips, your muffins will have a delightful and dreamy topping that balances out the pumpkin flavors beautifully! Enjoy your baking adventure!
How to Make Pumpkin S’mores Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
- 1/2 cup crushed graham crackers
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup mini marshmallows
- Additional crushed graham crackers
- Melted chocolate or chocolate syrup, for drizzling
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. Plus, let’s add another 10-15 minutes for cooling. So, in about an hour, you’ll have warm, cozy Pumpkin S’mores Muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to avoid any mess when serving.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and nutmeg until they are well combined. This will help ensure that your muffins rise evenly and have a great flavor!
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them. Then, add the pumpkin puree, oil (or melted butter), and vanilla extract. Mix until everything is nice and smooth.
4. Combine Wet and Dry Mixtures:
Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; it’s totally fine if the batter is a little lumpy! Now, fold in the mini chocolate chips and crushed graham crackers, which will add the s’mores sweetness to your muffins.
5. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing!
6. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes. They’re ready when a toothpick inserted in the center comes out clean. Your kitchen will start to smell amazing!
7. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Make the Whipped Cream Topping:
While your muffins are cooling, take a chilled bowl and whip up the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This will be the light and fluffy topping that everyone loves!
9. Add Whipped Cream to Muffins:
Once the muffins are cool, generously spoon or pipe the whipped cream on top of each muffin for that delicious finishing touch.
10. Toast the Marshmallows:
Garnish the muffins with mini marshmallows. If you have a kitchen torch, lightly toast them until golden brown—this adds to the s’mores experience! If you don’t have a torch, you can pop them under the broiler for just 1-2 minutes, but watch them closely to prevent burning.
11. Finish with Toppings:
Finally, sprinkle additional crushed graham crackers over the whipped cream and drizzle some melted chocolate or chocolate syrup over the top for extra sweetness.
12. Serve and Enjoy!
These Pumpkin S’mores Muffins are best enjoyed right away while they’re still fluffy and warm. Dive in and enjoy the perfect blend of pumpkin and s’mores flavors!
Happy baking! 🍂✨
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a pumpkin, scoop out the flesh, and puree it until smooth. This can give your muffins a fresher flavor, but make sure it’s well-mashed to avoid excess moisture.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 flour blend. Just make sure it contains xanthan gum, or add some to help with the texture and rise of the muffins.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Reheat in the microwave for a few seconds before serving!
Can I Add Nuts or Other Mix-ins?
Definitely! You can add chopped nuts like walnuts or pecans, or even swap out the chocolate chips for different kinds, such as butterscotch chips or white chocolate. Just keep the total mix-ins to about 1 cup for best results!
