Pumpkin S’mores Cupcakes Recipe

If you love the cozy flavors of fall with a twist of campfire nostalgia, you’re going to absolutely adore my Pumpkin S’mores Cupcakes Recipe. Imagine tender pumpkin-spiced cupcakes stuffed with rich, gooey dark chocolate ganache, all topped off with a toasted meringue that melts in your mouth. This isn’t your average pumpkin treat – it’s a fan-freaking-tastic dessert that never fails to wow guests, and trust me, you’ll want to keep this recipe handy for all the chilly evenings ahead.

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Ingredients You’ll Need

This Pumpkin S’mores Cupcakes Recipe is a beautiful balance of warm spices and rich chocolate. Each ingredient plays its role perfectly, so I recommend using fresh spices and good quality chocolate to get that deep, authentic flavor. And a pro tip? Use pumpkin puree that’s smooth for the best texture in your cupcakes.

• Unsalted butter: Using unsalted allows you to control the salt perfectly; melted butter helps with moist cupcakes.
• Pumpkin puree: Preferably canned pumpkin for consistency, but fresh pumpkin cooked and pureed works too.
• Dark brown sugar: Adds moisture and a subtle molasses note, key to rich cupcake flavor.
• Granulated sugar: Balances sweetness and lightens the batter.
• Milk: I use whole milk for a creamy texture.
• Eggs: Large eggs help bind everything and add richness.
• Pure vanilla extract: Enhances all the warm flavors.
• All-purpose flour: The base for the cupcakes; measuring carefully is crucial.
• Cinnamon, baking powder, baking soda, salt, cardamom, nutmeg, cloves: The pumpkin spice blend that creates the heart of the flavor.
• Dark chocolate (chopped): High-quality dark chocolate brings the depth to the ganache filling.
• Heavy cream: For making that silky ganache that’s stuffed inside.
• Unsalted butter (for ganache): Adds a smooth, rich finish to the ganache.
• Egg whites: Whipped into meringue for that fluffy, torch-brushed topping.
• Granulated sugar (for meringue): Helps stabilize and sweeten the meringue.
• Pure vanilla extract (for meringue): Gives the meringue a subtle flavor boost.

Variations

I love how flexible this Pumpkin S’mores Cupcakes Recipe is — feel free to make it your own! Whether you want to swap out some flavors or cater to dietary needs, there’s definitely room for your creativity here.

• Chocolate choice variation: I sometimes use milk chocolate instead of dark chocolate for a sweeter, mellow ganache – my kids adore it.
• Spice adjustment: If you prefer a milder pumpkin spice, reduce the cardamom and cloves slightly without losing the warm vibe.
• Dairy-free option: Substitute coconut cream for heavy cream and vegan butter for unsalted butter to make it dairy-free; results still delicious!
• Meringue skip: If you’re short on time, just top with a marshmallow fluff or buttercream, although the torching meringue is my favorite finishing touch.

How to Make Pumpkin S’mores Cupcakes Recipe

Step 1: Mix your wet ingredients with love

Start by melting your butter and letting it cool slightly. Then, in a large bowl, whisk together that melted butter, pumpkin puree, dark brown sugar, granulated sugar, milk, eggs, and vanilla extract. I find using a stand mixer or a hand mixer helps combine everything smoothly, making sure the sugars start dissolving in well with the pumpkin. Avoid overmixing here — just enough to get a uniform texture.

Step 2: Sift and blend your dry ingredients

While the wet ingredients rest for a moment, sift together your all-purpose flour, cinnamon, baking powder, baking soda, salt, cardamom, nutmeg, and cloves. I always say that sifting spices into the flour is key to avoid any clumps and to evenly distribute those fragrant flavors throughout your batter.

Step 3: Combine wet and dry gently

Now, slowly add your dry mix into the wet ingredients in batches, folding gently with a spatula or mixing on low speed. The batter should be thick but smooth. This is where I remind you: don’t overmix or the cupcakes could turn out dense. Remember, tender is the goal!

Step 4: Prepare and bake cupcakes

Line your cupcake tins with paper liners (I use sturdy ones to hold all that ganache!), then fill each about 2/3 full with batter. Bake at 350°F (175°C) for about 18-22 minutes or until a toothpick inserted in the center comes out clean. My oven runs warm, so I start checking at 18 minutes. Let them cool completely before touching the next steps.

Step 5: Make the chocolate ganache filling

While cupcakes cool, chop the dark chocolate finely and place in a bowl. Heat the heavy cream with a tbsp of butter and a pinch of salt just until simmering, then pour over the chocolate. Let sit for a minute and stir until glossy and smooth. This ganache is your golden ticket to that gooey s’mores center. Set aside to thicken slightly.

Step 6: Fill the cupcakes with ganache

Once cupcakes are cool, use a small knife or cupcake corer to remove a small circle from the center of each one. Pipe or spoon the ganache inside. The first time I did this, I was nervous about making a mess, but it’s actually quite easy and totally worth it.

Step 7: Whip and torch the meringue topping

For the meringue, whisk egg whites until soft peaks form, then gradually add granulated sugar until glossy and stiff peaks develop. Finally, add vanilla extract. Pipe the meringue over each cupcake, swirling to cover the ganache-filled centers. Now for the fun part: use a kitchen torch to gently toast the peaks until golden brown. If you don’t have a torch, a quick broil works too — just watch carefully!

How to Serve Pumpkin S’mores Cupcakes Recipe

Garnishes

I usually garnish mine with a light dusting of cinnamon or a tiny piece of toasted marshmallow on top when serving. Sometimes I sprinkle a pinch of crushed graham cracker crumbs around the cupcakes on the plate for that true s’mores vibe. These small touches always get compliments and add to the cozy look.

Side Dishes

Pair these cupcakes with a simple cup of hot apple cider or your favorite pumpkin spice latte. If you’re serving them at a party, a sharp cheddar cheese board works surprisingly well for a sophisticated contrast to the sweet richness.

Creative Ways to Present

For fall parties, I like to serve these cupcakes nestled inside mini cast iron skillets or on rustic wooden boards, surrounded by pine cones and autumn leaves for that outdoorsy s’mores campfire feel. Another fun idea: let guests customize their meringue topping with sprinkles or edible gold dust before torching.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin S’mores Cupcakes in an airtight container in the fridge. Because of the meringue, they’re best eaten within 2-3 days for optimal freshness. I usually bring them to room temperature before serving so the ganache is melty again.

Freezing

Freezing is a bit tricky with the meringue topping. What I do is freeze the cupcakes without the meringue, wrapped tightly in plastic wrap and foil. When you’re ready to serve, thaw, pipe fresh meringue, and torch it. That way, you get the best texture and flavor every time.

Reheating

For leftovers, warming cupcakes lightly in the microwave for 10-15 seconds revives the gooey ganache perfectly. Just be gentle so the meringue topping doesn’t soften too much. Alternatively, a short stint in a low oven (around 300°F for 5-7 minutes) works well to refresh them without melting the topping excessively.

FAQs

Final Thoughts

I absolutely love how this Pumpkin S’mores Cupcakes Recipe brings together all the comforts of pumpkin spice and the fun of s’mores in a way that feels both special and approachable. When I first made these, my family went crazy for the combination of gooey chocolate and toasted meringue – it’s like a warm hug on a plate. If you want a dessert that will have everyone asking for seconds and be the star of your next autumn gathering, this is the one. Trust me, once you try it, these cupcakes will be your go-to fall indulgence!

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