Chocolate Pumpkin S’mores Muffins
Serves: Serves 12
 
Ingredients
  • 1 C. Pumpkin Puree
  • 2 Lg. Eggs
  • 1 C. Sugar
  • ⅔ C. Coconut Oil(Vegetable oil works as well)
  • 1½ C. Flour
  • ⅓ C. Cocoa Powder
  • ½ t. Salt
  • ½ t. Baking Soda
  • 3 sheets Graham Crackers(each broken into 4 pieces for a total of 12)
  • about 1½ C. Mini Marshmallows
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the pumpkin puree, eggs, oil, and sugar in a large mixing bowl and mix well.
  3. In another bowl, mix together the flour, cocoa, salt, and baking soda.
  4. Add the dry ingredients to the wet ingredients and mix just until smooth.
  5. Place 12 muffin wrappers in a muffin tin.
  6. Crush 1 piece of graham cracker into each muffin wrapper(the pieces can be somewhat large).
  7. Divide the muffin batter between the muffin wrappers, pouring the batter over the graham cracker crumbs.
  8. Bake the muffins for 15-20 minutes, or just until the tops are firm but spring back slightly when pressed.
  9. Remove the muffins from the oven and immediately place about ⅛ C. of mini marshmallows over the top of each muffin, pressing down on the mallows until they have melted somewhat and stick to the muffin tops.
  10. Carefully remove the muffins from the pan.
  11. If you have a small blow torch you can use it to lightly toast the marshmallows.
  12. If you don't have one, turn your oven on to broil and broil the tops just until the marshmallows start to color.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2013/10/16/chocolate-pumpkin-smores-muffins/