With fall right around the corner, I am already thinking of some of our favorite fall favorites and we love just about anything “pumpkin” around here. If you do too, then these Pumpkin S’more Muffins will be a great addition to your fall baking line up.
1 15 oz. can of pumpkin
1 C. oil (you could also substitute applesauce if you’d prefer)
2 C. sugar
2 tsp. vanilla
3 C. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
1 cup chocolate chips
1 cup of mini marshmallows
Two 12 ct. muffin tins or 24 silicone baking cups (you can also use cupcake liners if you prefer)
Preheat the oven to 350 degrees and grease and flour 2 loaf pans.
#1. Combine all the wet ingredients – pumpkin, oil, sugar, vanilla and eggs. Mix well.
#2. Slowly fold in the dry ingredients – flour, baking soda, salt, baking powder and cinnamon. Mix well. Slowly fold in the chocolate chips and the marshmallows.
#3. Pour the pumpkin batter evenly between the 24 muffin tins.
#4. Bake for 20-25 minutes. The muffins will turn light golden brown.
#5. Remove the muffins from the oven and let cool.
*Makes approximately 24 servings. 1 muffin = 1 serving. Store in an airtight container up to 1 week. I have also frozen these muffins and they do great, which makes for really easy grab and go breakfasts on the run! Enjoy!