Pumpkin S’mores Cupcakes – The Perfect Fall Recipe!

Indulge in the flavors of the season with our delectable Pumpkin S’mores Cupcakes! Each bite is a harmonious blend of autumn’s warmth and the timeless delight of s’mores around a campfire. Trust me, you are going to LOVE them!

Pumpkin lovers unite!

If pumpkin season is your favorite season, but you are tired of the same old pumpkin cake, cookies, and dip, then today’s recipe is for you! This is because we are combining 2 of our favorite fall favors which are pumpkins and smores!

PUMPKIN S’MORES CUPCAKES

Cupcake recipes, in general, can either be a little bit too simple or overly complicated. If you know me, you know when it comes to cooking or baking, I like the best of both worlds. This means that I like a simple recipe that looks like it took more than 10 minutes to make (HAHA). 

If you are in the same boat as me, then our Pumpkin S’Mores Cupcakes are for you!

The cupcake batter for this recipe is pumpkin, then once baked, the inside is filled with marshmallow creme, and the top of the cupcake is decorated with marshmallow cream, chocolate, and graham cracker crumbs! I swear, you will never want a chocolate cupcake again!

INGREDIENTS:

For the Cupcakes:

• 2 c flour
• 2 t cinnamon
• ¼ t ground nutmeg
• ¼ t ground cloves
• 1 t baking powder
• ½ t baking soda
• ½ t salt
• ⅓ c oil
• ¾ c sugar
• ½ c brown sugar
• 2 eggs
• 2 t vanilla extract
• ¾ c pumpkin puree
• ⅓ c milk

For the Frosting:

• 1 – 7 oz container marshmallow creme
• 1 c unsalted butter, softened
• 1 t salt
• 1 t vanilla
• 3-4 T milk
• 4 c powdered sugar
• ½ c mini marshmallows
• 10 oz snack size Hershey’s chocolates
• ½ c crushed graham cracker crumbs

CUPCAKE FAQs:

• Only use pumpkin puree for this recipe, not pumpkin pie filling
• We used marshmallow creme – you could also melt marshmallows and substitute for the creme.
• For this recipe, we used mini marshmallows and snack-size chocolate. However, you could use large marshmallows and milk chocolate chips to decorate your cupcakes instead.
• For this recipe, we crushed full graham cracker sheets to make our crumbs, but you could buy them pre-crushed.
• We highly recommend using piping/pastry bags to decorate, which you can find at most grocery stores, local hobby stores, or online.
• We highly recommend using an electric mixer or standing mixer, however, you could use a hand mixer.
• Cupcakes can be stored in an airtight container for up to 3 days in the fridge or frozen for 3 months.

​HOW TO MAKE PUMPKIN S’MORE CUPCAKES:

Baking Cupcakes:

1. Preheat oven to 350 degrees and prep a cupcake pan/muffin tin with liners. Set aside. 

2. In the large bowl of an electric mixer, whisk together the flour, sugars, cinnamon, nutmeg, cloves, baking powder, soda, and salt.

3. Add in the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly – stopping the mixer, scraping the side with a rubber spatula, and mix again.

4. Divide the batter amongst the cupcake liners, filling each cavity about ⅔ full.

5. Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Once fully baked, place them on a wire rack to cool completely (or reach room temperature) before decorating. 

Frosting & Decorating Cupcakes:

1. To make the frosting – in the bowl of a stand mixer, combine the softened butter, salt, vanilla, and about half of the powdered sugar. Mix on low speed for about a minute and then bump up to medium speed for another minute. 

2. Add in the remaining powdered sugar and 2 tablespoons worth of the milk. Mix on low for a minute and then on medium for an additional 2 minutes. The frosting should be light and fluffy.

3. Transfer the frosting to a piping bag/pastry bag fitted with a large star tip.

4. Using a small ice cream scoop or a rounded teaspoon, scoop out the center of each cupcake – save the pieces to be used again. 

5. Transfer the marshmallow creme to a piping bag. Pipe a dollop of marshmallow cream into the cavity and replace the scooped-out cupcake piece.

6. Pipe a large mound of frosting on the top of each cupcake.

7. Melt five of the chocolate bars in a microwave-safe bowl. Transfer the melted chocolate to a piping bag and cut a small hole in the end of the bag. Drizzle the melted chocolate over the frosting.

8. Insert a half piece of chocolate bar into the frosting and then gently press in a couple of mini marshmallows. Sprinkle with crush graham crackers.

Good luck trying to make these delicious cupcakes last more than two days (HAHA)! I was so happy with how they turned out, and would love to see your recreations. If you make these cupcakes this Fall, make sure to tag me on social media, so I can see them and reshare them! Happy Baking!

IF YOU CAN’T GET ENOUGH S’MORES, CHECK OUT OUR DIY S’MORES BOARD!