Ingredients
Key Products
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Directions
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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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.
Ingredients
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