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Chocolate Pumpkin Mini Muffins with Marshmallow Skulls

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  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 35 mini muffins, 1 muffin per serving


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 9

    PREHEAT oven to 350° F. Paper-line or grease 35 mini muffin cups.

  • Step 2 of 9

    COMBINE flour, baking soda, baking powder, cinnamon and salt in medium bowl.

  • Step 3 of 9

    COMBINE sugar, pumpkin, eggs and oil in large bowl; whisk until just blended.

  • Step 4 of 9

    ADD flour mixture to pumpkin mixture; stir just until moistened. Stir in ¼ cup mini morsels.

  • Step 5 of 9

    SPOON batter evenly into prepared muffin cups.

  • Step 6 of 9

    BAKE for 14 to 17 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

  • Step 7 of 9

    USE sharp kitchen scissors to cut the corners of the bottoms of each marshmallow at an angle (this forms the chin). Cut a large slit above the chin for the mouth.

  • Step 8 of 9

    USE a wooden pick to poke eyes and a nose. Stick the pointy end of mini morsel in the eyes, nose and mouth, if desired.

  • Step 9 of 9

    STICK a wooden pick in the back of each marshmallow and then gently stick into each muffin.

Nutrition Facts

Amount Per Serving
Servings: 35 mini muffins, 1 muffin per serving
Calories 110
Calories from Fat 35
%Daily Value*
Total Fat 4g 6%
Saturated Fat 0.5g 4%
Cholesterol 10mg 4%
Sodium 90mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Sugars 11g
Protein 1g
Vitamin A 10%
Vitamin C 0%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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