# What You Need:
→ 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
# How to Make:
01 - Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
03 - In a separate bowl, blend the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a tender texture.
05 - Divide the batter evenly among the lined muffin cups, filling each about three-quarters full. Stand one pretzel rod upright in the center of each muffin.
06 - Place in the oven and bake for 18 to 20 minutes, or until a toothpick inserted beside the pretzel emerges clean. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a microwave-safe bowl, combine chocolate chips with unsalted butter. Microwave in 15-second intervals, stirring in between, until glossy and smooth.
08 - Drizzle the melted chocolate over the cooled muffins. Top each with mini marshmallows, then sprinkle graham cracker crumbs evenly.
09 - Gently toast the marshmallows using a kitchen torch until they achieve a light golden color.
