Pumpkin S'mores Recipe

Prepare

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric beaters), cream the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until light and slightly fluffy, about 2 minutes.

Add the egg and vanilla extract and beat until incorporated, scraping down the bowl as needed.

Mix in the pumpkin puree until evenly combined.

With the mixer on low, add one-third of the dry ingredients, followed by half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix each addition just until combined — do not overmix.

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full (roughly 2.5–3 tablespoons per cup). You should get 12 cupcakes.

Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted into the cake (avoiding center where ganache will go later) comes out with a few moist crumbs. Rotate the pan halfway through for even baking.

Remove the cupcakes from oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.

Place the semi-sweet chocolate chips in a heatproof bowl.

In a small saucepan, bring the heavy cream just to a simmer over medium heat (do not boil). Pour the hot cream over the chocolate chips and let sit 1 minute to soften the chocolate.

Stir the mixture gently until smooth and glossy. If using, whisk in the 1/2 tablespoon of butter for extra shine. Allow the ganache to cool and thicken slightly (5–10 minutes) until it reaches a pipeable but still pourable consistency.

Using a small sharp paring knife or a cupcake corer, hollow out a small well (about 1/2 inch deep) in the center of each cooled cupcake, removing the cake piece and reserving the tops for snacking.

Fill each well with about 1 to 1.5 teaspoons of the chocolate ganache. Set cupcakes aside while preparing marshmallow topping.

Preheat the broiler on high and position an oven rack about 5–6 inches from the broiler element. Alternatively, prepare a kitchen torch for toasting.

If broiling: place filled cupcakes on a baking sheet. Press one large marshmallow onto the top of each cupcake, centering it over the ganache-filled well so it sticks. Place under the broiler and watch carefully — toast 20–45 seconds until the marshmallow surface is golden brown and puffed. Remove immediately.

If using a kitchen torch: press a marshmallow onto each cupcake, then evenly toast the marshmallows with the torch until golden and puffed, rotating cupcakes as needed for even browning.

Top each toasted marshmallow with a graham cracker square: either press the graham cracker gently into the marshmallow (it may stick) or break the cracker into smaller pieces and garnish. If you prefer a classic s'more look, gently sandwich the marshmallow with a graham cracker square pressed lightly at an angle.

Optional: sift a little powdered sugar over the finished cupcakes for presentation.

Serve immediately while the marshmallows are warm and gooey. Leftovers can be stored in an airtight container for up to 2 days at room temperature but are best eaten the same day.