Pumpkin S’mores Cups
- 3 sheets graham crackers
- 3 tablespoons pumpkin puree
- 1 jar marshmallow fluff (7 oz)
- 8-10oz milk chocolate chips
These cups should be refrigerated for storage, but they taste best (in my opinion) when brought to room temp - that way the chocolate can soften a bit.
|Line up 12 cupcakes liners (I use the silicone ones but the paper kind work great too). Spoon enough chocolate into each liner to cover the bottom completely. Using the back of a spoon slide some chocolate from the bottom of the liner up the sides just a little bit. Set them in the refrigerator about 5 minutes to harden.|
|While the chocolate is chilling, beat together the graham cracker crumbs, pumpkin, and fluff until well combined.|
|Spoon about 2 tsp of the filling into each cup, trying not to get all the way to the edges. Warm up the chocolate again so it's nice and melty and spoon enough over the filling to cover the tops of each cup. Chill until set - about 10 minutes. Remove from liners and enjoy!|
Now you have extra pumpkin on hand – here are a few delicious ways to use it!