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Chocolate Pumpkin Mini Muffins with Marshmallow Skulls

Chocolate Pumpkin Mini Muffins with Marshmallow Skulls
Level
Easy
Prep
30 minutes
Cook
14 minutes
Servings
35 mini muffins, 1 muffin per serving
Key Ingredients

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs, slightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, plus more for decoration
  • 35 large marshmallows

Make It

Step 1
Preheat oven to 350° F. Paper-line or grease 35 mini muffin cups.
Step 2
Combine flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine sugar, pumpkin, eggs and oil in large bowl; whisk until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Stir in ¼ cup mini morsels. Spoon batter evenly into prepared muffin cups.
Step 3
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 4
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. 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. Stick a wooden pick in the back of each marshmallow and then gently stick into each muffin.

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