# Components:
→ Pancake Muffins
01 - 1 cup all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 3/4 cup pumpkin puree
10 - 3/4 cup milk
11 - 2 large eggs
12 - 1/4 cup unsalted butter, melted
13 - 1 teaspoon vanilla extract
→ Cheesecake Filling
14 - 8 ounces cream cheese, softened
15 - 1/4 cup powdered sugar
16 - 1/2 teaspoon vanilla extract
→ Smores Elements
17 - 20 large marshmallows
18 - 1 cup semi-sweet chocolate chips, melted
19 - 1 cup graham cracker crumbs
# Directions:
01 - Preheat oven to 350°F. Lightly grease a mini muffin tin.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
03 - In a separate bowl, blend pumpkin puree, milk, eggs, melted butter, and vanilla extract until homogenous.
04 - Pour the wet mixture into the dry ingredients and gently stir just until combined, taking care not to overmix.
05 - Spoon batter into each mini muffin cup, filling about two-thirds full. Bake for 12–14 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely.
06 - Beat softened cream cheese, powdered sugar, and vanilla extract together in a bowl until completely smooth. Transfer filling to a piping bag.
07 - Using a paring knife, cut a small cavity in the center of each pancake muffin. Pipe cheesecake filling into each cavity.
08 - Thread each skewer with one filled pancake muffin, one marshmallow, and a drizzle or piece of melted chocolate. Repeat to create another layer, finishing with a marshmallow on top.
09 - Lightly toast marshmallows on each skewer using a kitchen torch or place under the broiler until golden brown.
10 - Drizzle additional melted chocolate over the assembled skewers and sprinkle with graham cracker crumbs. Serve immediately, while warm or at room temperature.
