Chocolate Pumpkin Mini Muffins with Marshmallow Skulls

EL MEJOR NIDO
Chocolate Pumpkin Mini Muffins with Marshmallow Skulls
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
35 mini muffins, 1 muffin per serving
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
14 min

Ingredients

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.

Ingredients

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