These Pumpkin S’mores Muffins are a fun twist on a classic treat! They’re fluffy, sweet, and packed with warm pumpkin flavor, perfect for fall or any time you crave something cozy.
Who knew muffins could be so delightful? With gooey chocolate and crunchy graham cracker bits, these treats will have you coming back for seconds—if you can resist the first batch!
I love how easy they are to whip up! Just mix everything, spoon it into a muffin tin, and bake. Having one with a warm cup of cider? Pure happiness!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can substitute with a gluten-free flour blend. Just make sure it has xanthan gum to help with structure!
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, for the best results. If you’re out of pumpkin, you could swap it with applesauce or mashed banana for a different flavor twist.
Chocolate Chips: I recommend semi-sweet chocolate chips for their balanced sweetness. Dark chocolate is another great choice if you prefer a richer flavor. You can use white chocolate chips for a fun change!
Graham Crackers: Instead of regular graham crackers, you can use whole grain ones or even try gluten-free graham crackers. If you want a cookie crumble on top, crushed shortbread cookies work well too!
How Do I Get the Right Muffin Texture?
A big key to fluffy muffins is not to overmix the batter! When you combine the wet and dry ingredients, mix gently until just combined. It’s okay if there are a few small lumps; they’ll bake out. Another tip is to not forget to preheat your oven; a hot oven gives muffins that perfect rise!
- Start with room temperature eggs and milk to help the batter mix more easily.
- Avoid opening the oven door while baking to prevent temperature drops; this can affect the height.
- Let the muffins cool in the pan for just a few minutes before transferring them to a wire rack. This helps them set properly!
Enjoy making these delicious Pumpkin S’mores Muffins! They’re sure to brighten your day!
How to Make Pumpkin S’mores Muffins
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- Toppings:
- 1 cup mini marshmallows (for topping and some in batter if desired)
- 1/2 cup chocolate chips or chopped chocolate
- 1/2 cup crushed graham crackers (plus extra for topping)
- Chocolate syrup or melted chocolate for drizzling (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 25-30 minutes for baking. This makes the total time roughly 45 minutes from start to finish. Perfect for a quick baking session any time of the year!
Step-by-Step Instructions:
1. Prepare the Muffin Tin:
Preheat your oven to 350°F (175°C) and get your muffin tin ready by lining it with paper liners. This will make it easy to remove the muffins later!
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This is where the lovely fall aroma starts!
3. Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until you have a smooth mixture. This gives your muffins that yummy pumpkin flavor!
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients, and gently fold them together until just combined. It’s okay if some lumps remain; don’t overmix, or your muffins might get tough!
5. Add Chocolate and Graham Crackers:
Fold in about half of the chocolate chips and some crushed graham crackers. This will add that classic S’mores flavor!
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the 12 muffin cups. Fill them about 2/3 full for the best rise.
7. Bake Them Up:
Place the muffin tin in the oven and bake for about 18-22 minutes. Check if they’re done by sticking a toothpick into the center—if it comes out clean, they’re ready!
8. Add the Marshmallow Topping:
As soon as you take the muffins out, top each one with a generous handful of mini marshmallows. They will melt beautifully on top!
9. Toast the Marshmallows:
Return the muffins to the oven for an additional 3-5 minutes, just until the marshmallows are puffed and slightly toasted. Keep an eye on them to prevent burning!
10. Final Touches:
Once out of the oven, while the marshmallows are warm, sprinkle extra chocolate chips and crushed graham crackers on top. Drizzle with chocolate syrup for an extra treat!
11. Cool and Serve:
Let the muffins cool slightly before devouring them. Enjoy the cozy flavors and the s’mores goodness!
These Pumpkin S’mores Muffins are a delightful mix of pumpkin spice, gooey marshmallows, and crunchy graham crackers—perfect for a fall treat or any time you want a sweet bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it first. You’ll need about a 1 to 1.5-pound pumpkin to yield 1 cup of puree. Just make sure to drain any excess moisture for the best texture!
Can I Substitute the Vegetable Oil?
Yes! You can use melted coconut oil, unsweetened applesauce, or even yogurt as a substitute for vegetable oil. Each will provide a slightly different flavor, but they all work well in keeping the muffins moist.
How Should I Store Any Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can freeze them! Just wrap them tightly and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make These Muffins Vegan?
Yes! To make them vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk and oil. Replace the chocolate chips with dairy-free chocolate for a fully vegan treat!