# Ingredients:
→ Muffin Batter
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1 cup canned pumpkin puree
11 - 1/3 cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/4 cup milk
→ Smores Topping
15 - 12 large pretzel rods
16 - 1/2 cup semi-sweet chocolate chips
17 - 1 tablespoon unsalted butter
18 - 1/2 cup mini marshmallows
19 - 1/4 cup graham cracker crumbs
# Instructions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly blended.
03 - In a separate bowl, blend canned pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until thoroughly combined and smooth.
04 - Add the wet ingredients to the dry ingredients and stir gently, folding just until the mixture forms a cohesive batter. Do not overmix.
05 - Spoon the batter evenly into muffin liners, filling each liner approximately three-quarters full. Insert a pretzel rod vertically into the center of each muffin.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin (avoid the pretzel) emerges clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
07 - Combine semi-sweet chocolate chips and unsalted butter in a microwave-safe bowl. Microwave in 15-second increments, stirring between intervals until smooth and fully melted.
08 - Drizzle the melted chocolate over cooled muffins using a spoon or piping bag. Top each muffin with mini marshmallows and finish with a sprinkle of graham cracker crumbs.
09 - If desired, gently toast the marshmallows using a kitchen torch until golden brown.
