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!
The creative and frugal mind behind She Saved for almost 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.