Iced doughnut or muffin? How about both. These Pumpkin S’more Doughnut Muffins combine the tender crumb of a pumpkin muffin with the sugary, nostalgic finish of a doughnut and a toasted marshmallow topping for a s’mores-inspired finish. They’re rich in warm spices and finished with gooey marshmallow and melted chocolate inside—perfect for breakfast or a special treat.
The base batter starts as a classic pumpkin muffin, adapted here to mimic the sweet, slightly cakier texture of a doughnut. Each well gets a layer of batter, a mini Hershey chocolate tucked inside, and a second dollop of batter so the chocolate melts into the center during baking. After cooling, the muffins are rolled in sugar and topped with a marshmallow spread that’s toasted until golden—though you can shortcut the topping by placing mini marshmallows on top and briefly broiling or torching them.
Notes for success:
- Use an ice cream scoop or large spoon to fill the muffin wells evenly; this speeds assembly and keeps portions consistent.
- Fold the dry ingredients into the wet until no streaks of flour remain. Overmixing creates a tough texture; undermixing leaves large holes.
- If you prefer a milder spice profile, reduce to 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/8 teaspoon cloves. The original version is more deeply spiced.
Pumpkin S’more Doughnut Muffin
Makes 12
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon ground cinnamon (or 2 teaspoons for milder spice)
- 2 teaspoons ground ginger
- 1 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons vanilla
- 1 1/2 cup pumpkin puree
- 12 mini Hershey chocolates
- Marshmallow Top:
- 3 large egg whites
- 1/2 cup sugar
Instructions
Preparation
Lightly spray a muffin tin with baking spray or line with papers. Preheat the oven to 425°F (220°C).
To make the pumpkin doughnut muffins
- Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
- In a separate bowl, whisk sugar and eggs until combined and slightly thickened, about 1 minute. Drizzle in the cooled melted butter while whisking. Add the vegetable oil and buttermilk and whisk to combine. Stir in cinnamon, ginger, nutmeg, cloves and vanilla. Add the pumpkin puree and mix until smooth.
- Pour the dry ingredients into the wet and gently fold with a wooden spoon or spatula until no flour streaks remain. Avoid overmixing.
- Fill each muffin well about one-third full with batter. Press a mini Hershey chocolate into the center, then top with a second dollop of batter so the well is about two-thirds full and the chocolate is covered.
- Bake at 425°F for 17–20 minutes, until a toothpick inserted away from the chocolate center comes out clean. Transfer muffins to a wire rack to cool slightly.
To make the marshmallow topping
- Place egg whites and sugar in a heatproof bowl set over a pan of simmering water (bain-marie). Stir continuously until the sugar dissolves and the mixture reaches 160°F or until no sugar graininess is felt between fingers.
- Transfer to a stand mixer bowl and whip until shiny and medium-stiff peaks form.
Assembly
- When muffins are cool enough to handle, roll their sides in granulated sugar for a doughnut-like finish.
- Spread or pipe the marshmallow topping on each muffin and brown under the broiler for 2–3 minutes or carefully toast with a kitchen torch until golden.