Pin it A delightful fusion of autumnal pumpkin muffins, crunchy pretzel sticks, and classic smores flavors, these fun, portable treats are perfect for parties or cozy gatherings.
I first made these muffin sticks for a fall party, and they quickly became the centerpiece—everyone loved the combination of flavors and the fun presentation.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar, packed: 1/2 cup (110 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Canned pumpkin puree: 1 cup (240 g)
- Vegetable oil: 1/3 cup (80 ml)
- Large eggs: 2
- Vanilla extract: 1 tsp
- Milk: 1/4 cup (60 ml)
- Pretzel rods: 12 large
- Semi-sweet chocolate chips: 1/2 cup (90 g)
- Unsalted butter: 1 tbsp (15 g)
- Mini marshmallows: 1/2 cup (30 g)
- Graham cracker crumbs: 1/4 cup (20 g)
Instructions
- Prepare the pan:
- Preheat the oven to 350°F (175°C). Line a muffin tin with 12 liners.
- Mix dry ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients:
- In a separate bowl, combine pumpkin puree, vegetable oil, eggs, vanilla, and milk. Mix until smooth.
- Combine ingredients:
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Divide batter:
- Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Add pretzel rods:
- Insert a pretzel rod upright into the center of each muffin.
- Bake muffins:
- Bake for 18–20 minutes, or until a toothpick inserted into the muffins (not the pretzel) comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
- Melt chocolate:
- In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 15-second intervals, stirring until smooth.
- Drizzle chocolate:
- Drizzle the melted chocolate over the cooled muffins.
- Add toppings:
- Top each muffin with mini marshmallows and sprinkle with graham cracker crumbs.
- Toast marshmallows (optional):
- Toast the marshmallows gently with a kitchen torch until golden.
Pin it My family loves making these together in autumn—everyone gets to add their favorite toppings and the kitchen smells amazing.
Required Tools
Mixing bowls, whisk, muffin tin with liners, microwave-safe bowl, spoon or piping bag for chocolate, and a kitchen torch (optional).
Allergen Information
Contains wheat, gluten, eggs, milk, and may contain soy or traces of peanuts or tree nuts depending on ingredient brands.
Nutritional Information
Each serving has approximately 235 calories, 9 g total fat, 36 g carbohydrates, and 3 g protein.
Pin it Serve these fun muffin sticks warm or at room temperature—they're sure to be a hit at any fall gathering.
Recipe FAQs
- → What gives these sticks their signature flavor?
Pumpkin puree and warming spices like cinnamon and nutmeg combine with chocolate, pretzels, and marshmallows for a smores-inspired taste.
- → Can I use other types of chocolate?
Yes, milk or white chocolate chips can be used instead of semi-sweet chips for different sweetness or flavor profiles.
- → How do I make these gluten-free?
Substitute gluten-free flour and pretzel rods for a delicious gluten-free option that's just as tasty.
- → Are these suitable for vegetarians?
Yes, they can be enjoyed by vegetarians. Check marshmallows for gelatin-free options if needed.
- → Can I toast the marshmallows for extra flavor?
Absolutely. Use a kitchen torch to gently toast the marshmallows for a golden, toasty finish reminiscent of campfire treats.
- → What's the best way to store them?
Store muffin sticks in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Are there any common allergens I should be aware of?
These contain wheat, eggs, dairy, and may contain soy or nut traces. Always check labels for allergen information.