Pumpkin S’mores Cupcakes Recipe

If you’re craving a fall treat that combines everything you love about autumn and campfire classics, you’re going to flip for this Pumpkin S’mores Cupcakes Recipe. Imagine moist pumpkin cupcakes stuffed with rich, dark chocolate ganache and topped with a perfectly toasted meringue that tastes just like s’mores around the fire—except way easier to make in your oven. Trust me, this recipe has quickly become a staple in my household, and I can’t wait to walk you through each step!

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Ingredients You’ll Need

This Pumpkin S’mores Cupcakes Recipe brings together simple pantry basics with a few special ingredients that really elevate the final product. The spices bring in warmth while the dark chocolate and cream create that lush ganache center you’ll swoon over.

• Unsalted butter: Using unsalted butter gives you better control over the salt in the recipe.
• Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, to control sweetness and spice.
• Dark brown sugar: Adds moisture and a deep, caramel flavor.
• Granulated sugar: Balances the sweetness and helps create a tender crumb.
• Milk: Adds moisture and helps the batter come together smoothly.
• Large eggs: Essential for structure and richness.
• Pure vanilla extract: A little vanilla enhances all the warm pumpkin spices.
• All-purpose flour: The backbone of your cupcakes, provides structure.
• Cinnamon, baking powder, baking soda, salt, cardamom, nutmeg, cloves: These spices and leavening agents create that perfect fall cupcake texture and flavor.
• Dark chocolate: Use semi-sweet or bittersweet for the ganache filling.
• Heavy cream: For making the luscious chocolate ganache.
• Egg whites, granulated sugar, vanilla extract (for meringue): Whipped to fluffy perfection and torched for that signature s’mores look and taste.

Variations

I love to mix things up depending on the season or the mood in the kitchen, and you’ll find that this Pumpkin S’mores Cupcakes Recipe is super flexible. Feel free to tweak the spices or swap the chocolate to match your taste.

• Skip the Meringue: If you prefer, you can top these cupcakes with a simple marshmallow fluff or even a creamy cream cheese frosting—though the meringue really takes it to the next level.
• Dairy-Free Version: Use coconut cream in place of heavy cream for the ganache and dairy-free butter to keep this vegan-friendly.
• Spice it Up More: Add a dash of cayenne or ginger for an unexpected spicy bite that pairs beautifully with the pumpkin and chocolate.
• Chocolate Swap: Swap dark chocolate for milk chocolate or even white chocolate to change the flavor profile.

How to Make Pumpkin S’mores Cupcakes Recipe

Step 1: Mix the Wet Ingredients and Sugars

Start by melting the unsalted butter and letting it cool slightly. In a large mixing bowl, combine the melted butter, pumpkin puree, dark brown sugar, granulated sugar, and milk. Beat those together until smooth and creamy. I find using an electric mixer speeds things up and gives you that beautifully uniform texture. Then, add in the eggs, one at a time, beating well after each addition. Don’t forget to mix in the vanilla extract—it really complements the pumpkin’s natural sweetness.

Step 2: Whisk the Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, salt, cardamom, fresh nutmeg, and a pinch of cloves. This spice combo makes the pumpkin flavor pop and adds that iconic fall warmth you’ll crave. By mixing the dry ingredients separately first, you avoid overworking the batter later.

Step 3: Combine Wet and Dry Ingredients

Gradually fold the dry mixture into the wet mixture, being careful not to overmix. You want the batter to be smooth but still light and fluffy. Overmixing can make cupcakes tough, and you definitely don’t want that. Once combined, your batter is ready to be portioned.

Step 4: Prepare the Ganache Filling

Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream with a tablespoon of unsalted butter and a pinch of salt just until it begins to simmer, then pour over the chocolate. Let it sit for a minute before stirring gently until smooth and glossy. I always make the ganache first because it needs a little time to set up before spooning into the cupcakes.

Step 5: Bake the Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. Fill each cup about two-thirds full with the pumpkin batter. Bake for around 18-20 minutes or until a toothpick inserted comes out clean and the tops spring back lightly when pressed.

Step 6: Core and Fill the Cupcakes

Once cooled, use a cupcake corer or a sharp knife to hollow out the center of each cupcake. Spoon in the ganache filling—they deserve a rich surprise inside! Gently replace the top of the cupcake core or just leave it open for the meringue topping.

Step 7: Make and Torch the Meringue Topping

Using clean beaters, whip the egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff peaks form. Fold in the vanilla extract. Spoon or pipe the meringue generously over each cupcake and use a kitchen torch to toast the meringue peaks to golden perfection. If you don’t have a torch, a quick broil in the oven works too—just watch carefully to avoid burning.

How to Serve Pumpkin S’mores Cupcakes Recipe

Garnishes

I usually keep the garnish simple since the meringue topping is the star. A few mini marshmallows toasted quickly under the broiler or a light dusting of cinnamon sugar really finishes the look—and they add a bit of extra charm and texture without overwhelming the flavor.

Side Dishes

Pair these cupcakes with a warm cup of spiced chai or a frothy latte to enhance the cozy vibes. If you want to serve a full dessert spread, fresh apple slices or a simple mulled cider make excellent companions.

Creative Ways to Present

For parties, I like to arrange the cupcakes on a wooden board with little styrofoam “campfires” using twigs or cinnamon sticks to give a whimsical outdoor feel. Wrapping each cupcake with a thin strip of parchment paper tied with twine also makes them perfect little gifts.

Make Ahead and Storage

Storing Leftovers

These cupcakes keep wonderfully in an airtight container at room temperature for up to 2 days, but if your kitchen’s warm, I store them in the fridge to prevent the meringue from weeping or melting. Just bring them back to room temp before serving for the best flavor and texture.

Freezing

I’ve frozen whole cupcakes without the meringue topping wrapped tightly in plastic wrap and foil. When you’re ready, thaw in the fridge overnight and add freshly whipped meringue right before serving. This way, you always have a quick treat on hand without losing that toasted finish.

Reheating

If you refrigerated your cupcakes, letting them sit at room temperature for 20 minutes before serving brings back the softness. Avoid microwaving the meringue as it can deflate; instead, use a quick pass with a kitchen torch or brief broil to refresh that toasty look.

FAQs

Final Thoughts

This Pumpkin S’mores Cupcakes Recipe has become one of my go-to cozy treats for fall and beyond. I absolutely love how the combination of warm spices, rich chocolate ganache, and toasted meringue comes together in every bite. Honestly, once you try it, you’ll wonder why you ever settled for plain pumpkin cupcakes or regular s’mores. I can’t wait for you to make these and share them around your table—they bring smiles and comfort every time. So grab that pumpkin puree, fire up your mixer, and let’s bake something unforgettable!

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