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Angled shot of pumpkin s’mores cupcakes arranged in a round rustic pan, each topped with chocolate frosting, toasted meringue, and crumbled graham crackers
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Pumpkin S’mores Cupcakes (Gluten-Free)

Looking for cozy fall pumpkin baking ideas that are gluten-free and refined sugar-free? These Gluten-Free Pumpkin S’mores Cupcakes are the best thing to satisfy your fall dessert cravings—featuring pumpkin purée, a crunchy graham cracker crust, gooey chocolate ganache, and a toasted marshmallow swirl. Perfect for gluten-free pumpkin baking and a cozy fall dessert.
Prep Time35 minutes
Cook Time20 minutes
Chilling time25 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Amercian
Keyword: Pumpkin S'mores Cupcakes (Gluten-Free)
Servings: 12
Calories: 387kcal

Equipment

Ingredients

Cupcakes

Chocolate Ganache Ingredients

  • 9 oz Dark chocolate or chocolate chips (I used Lily's)
  • 3/4 cup Heavy cream
  • pinch Salt

Graham Crumb Sprinkle

  • 1/2 cup Graham or honey crackers gluten-free
  • 1 tbsp Butter unsalted, melted
  • pinch Cinnamon

Marshmallow Cream Frosting

Instructions

Cupcakes

  •  Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
    2. In a large bowl, whisk together the pumpkin, oil, sugar, erythritol, eggs, and vanilla until smooth.
    3. In a separate bowl, whisk together flour, arrorrot, baking powder, baking soda, salt, and spices.
    4. Add dry ingredients to the wet and stir until just combined. Do not overmix.
    5. Divide batter evenly among the liners (about ¾ full).
    6. Bake for 20 minutes or until a toothpick comes out clean.
    7. Let cupcakes cool completely before filling and frosting.

Chocolate Ganache 

  •  Warm the cream until just simmering, then pour over the chopped chocolate.
    2. Let sit for 2-3 minutes, then stir until fully melted and smooth.
    3. Chill for 30 minutes, until thickened to piping consistency
    4. Scoop out half to use as filling .
    5. Whip the other half with a hand mixer on medium-high until fluffy (2–3 minutes) for piping on top.

Graham Crumb Sprinkle

  • Mix together until sandy. Set aside.

Marshmallow Cream Frosting

  •  In a heatproof bowl over a simmering pot of water (double boiler), whisk egg whites, sugar, and cream of tartar constantly until the
    sugar dissolves and the mixture reaches 160°F (warm to the touch).
    2. Remove from heat and beat with a hand or stand mixer on high for 5–7 minutes, until stiff, glossy peaks form.
    3. Beat in vanilla. Use immediately

Assembly

  •  Use a small knife or cupcake corer to remove the center of each cooled cupcake.
    2. Fill with thickened ganache using a piping bag or spoon.
    3. Pipe a swirl of whipped ganache around the top.
    4. Sprinkle with graham crumbs.
    5. Pipe a tall swirl of marshmallow frosting on top.
    6. Use a kitchen torch to toast the marshmallow frosting until golden and lightly charred.

Nutrition

Calories: 387kcal | Carbohydrates: 39g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 159mg | Potassium: 299mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4348IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg