The Breakfast Club: Pumpkin S’more Doughnut Muffins

Autmun: Pumpkin S’more Doughnut Muffins

Ingredients:

• 2 1/2 Cups All Purpose Flour
• 1 1/2 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 1/2 Cups Sugar
• 2 Eggs
• 4 Tablespoons Unsalted Butter, Melted and Cooled
• 1/4 Cup Vegetable Oil
• 1/2 Cup Buttermilk
• 1 Tablespoon Ground Cinnamon
• 2 Teaspoons Ground Ginger
• 1 Teaspoon Fresh Grated Nutmeg
• ¼ Teaspoon Ground Cloves
• 11/2 Teaspoons Vanilla
• 1 1/2 Cup Pumpkin Puree
• 12 Mini Hershey Chocolates

Marshmallow Top

• 3 Large Egg Whites
• 1/2 Cup Sugar

Directions:

1. Lightly cover wells of  muffin tin with bake spray. Pre Heat oven to 425 degrees F.
2. Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.
3. In a separate bowl combine sugar and eggs and whisk to until well combined and mixture becomes thick and light in color, about 1 minute. Drizzle cooled butter into mixture and whisk to combine. Add oil and buttermilk to mixture and whisk to combine. Add in cinnamon, ginger, nutmeg, cloves, vanilla and whisk to combine.  Add pumpkin puree to mixture and whisk to combine.
4. Pour flour mixture into wet mixture, and using a wooden spoon or sturdy spatula, gently fold the batter until no flour streaks or pockets remain (do not over mix).
5. Fill well with batter 1/3 of the way up. Place chocolate on top. Place a second dollop of batter on top making sure to fill the well is 2/3 full and the chocolate is covered.
6. Bake at 425 degrees for 17-20 minutes. Remove from oven and transfer muffins to a wire rack to cool

To Make Marshmallow Topping:

1. Place egg whites and sugar in a heat proof bowl. Place heat proof bowl on top of another pan with simmering water (not on, think bain marie). Stirring continuously, heat mixture until it reaches 160 degrees F or for a tactile sign of readiness- heat until no sugar grit can be felt when the mixture is rubbed between two fingers. (Keep in mind the latter method, does not ensure an egg white safe mixture).
2. Transfer the mixture to a stand mixer bowl and beat until mixture is shiny and medium stiff peaks form.

Assembly:

1. Let muffin doughnuts cool slightly and then roll sides in sugar.
2. Spread marshmallow topping on top and toast in the broiler for 2-3 minutes or  toast with a kitchen torch. –Bakersroyale.com