As the crisp air of fall sets in, there’s no better way to embrace the season than with Pumpkin S’mores Tres Leches Cupcakes. Combining the rich flavors of pumpkin, the comforting sweetness of tres leches, and the gooey charm of s’mores, this unique dessert will quickly become your go-to treat for autumn gatherings. With a delicious ginger snap crust and an indulgent chocolate ganache, these cupcakes are both easy to make and irresistibly delicious. Follow along to create your own cozy fall masterpiece!
Why You’ll Love Pumpkin S’mores Tres Leches Cupcakes
If you’re a fan of s’mores and pumpkin-flavored treats, this recipe is sure to win you over. Not only do these cupcakes feature layers of flavor and texture, but they also provide a delightful twist on traditional tres leches cake by incorporating the flavors of fall. From the ginger snap crust to the marshmallow-like meringue topping, every bite is a balance of creamy, crunchy, and smooth.
Pumpkin S’mores Tres Leches Cupcakes
Ingredients for Pumpkin S’mores Tres Leches Cupcakes
For the Ginger Snap Crust:
- 1 cup ginger snap cookie crumbs
- 2 tablespoons melted butter
For the Pumpkin Cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
For the Tres Leches Soak:
- 1/2 cup whole milk
- 1/4 cup evaporated milk
- 1/4 cup sweetened condensed milk
For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For the Meringue Topping:
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- A pinch of cream of tartar
Step-by-Step Instructions
1. Prepare the Ginger Snap Crust
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a small bowl, mix the ginger snap cookie crumbs and melted butter until combined. Press a tablespoon of the mixture into the bottom of each liner, forming a thin crust. Bake for 5-7 minutes, then set aside to cool.
2. Make the Pumpkin Cupcake Batter
In a medium bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, salt, and baking soda. In another large bowl, beat together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well-combined.
Gradually add the dry ingredients into the wet mixture, stirring until the batter is smooth. Be careful not to overmix. Pour the batter evenly over the ginger snap crusts in the cupcake liners, filling each about two-thirds full.
3. Bake the Cupcakes
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before moving on to the next step.
4. Soak the Cupcakes with Tres Leches
In a small bowl, whisk together the whole milk, evaporated milk, and sweetened condensed milk. Using a fork or toothpick, poke several holes in the top of each cooled cupcake. Slowly spoon the tres leches mixture over each cupcake, allowing the liquid to soak in. Repeat this step until the cupcakes are thoroughly soaked, giving them that rich, creamy texture that defines tres leches cake.
5. Prepare the Chocolate Ganache
While the cupcakes are soaking, make the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let it sit for 1-2 minutes, then stir until the mixture is smooth and glossy. Once the ganache has slightly cooled, drizzle it over each soaked cupcake.
6. Make the Meringue Topping
In a clean bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Add the vanilla extract and a pinch of cream of tartar to stabilize the meringue. Pipe or spoon the meringue onto each cupcake, creating a high, marshmallow-like topping.
7. Torch the Meringue
For the ultimate s’mores experience, lightly toast the meringue with a kitchen torch until golden brown. Be careful not to burn it! If you don’t have a torch, you can broil the cupcakes for 1-2 minutes, keeping a close eye on them to avoid burning.
Tips for Making the Best Pumpkin S’mores Tres Leches Cupcakes
- Don’t skip the soaking process. For that rich, moist texture that makes tres leches cake special, make sure to fully soak the cupcakes with the milk mixture.
- Use a torch for the meringue. While broiling works in a pinch, using a kitchen torch gives you better control over browning the meringue, making for a beautiful finish.
- Customize the flavors. If you’re not a fan of chocolate ganache, swap it out for caramel sauce or leave it off altogether for a lighter version of the cupcake.
- Store leftovers carefully. These cupcakes are best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the fridge for up to three days.
Why These Cupcakes Are Perfect for Fall
Pumpkin S’mores Tres Leches Cupcakes are the perfect way to embrace the flavors of fall. The combination of warm spices like cinnamon and nutmeg, along with the rich pumpkin and sweet tres leches soak, make these cupcakes a must-have for any autumn celebration. Plus, the toasted meringue gives a nostalgic nod to campfire s’mores, adding an extra layer of warmth to the dessert.
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes and soak them with the tres leches mixture the day before. However, it’s best to prepare and torch the meringue just before serving for the freshest result.
Can I substitute the ginger snap crust?
Absolutely. If you don’t have ginger snaps, graham crackers or digestive biscuits will work well as a base.
Can I make a dairy-free version of this recipe?
Yes, by swapping out the dairy ingredients for non-dairy alternatives like almond milk and coconut milk, you can create a dairy-free version of these cupcakes. However, keep in mind that the flavor and texture may vary slightly.
What if I don’t have a kitchen torch?
If you don’t have a torch, you can use your oven’s broiler. Just be sure to keep a close eye on the cupcakes so the meringue doesn’t burn.
Pumpkin S’mores Tres Leches Cupcakes offer a delightful twist on classic fall desserts. With a blend of creamy, crunchy, and smooth textures, this dessert brings together the best of fall flavors in one bite. Whether you’re making them for a family gathering, a holiday dinner, or just because, these cupcakes are sure to impress. Enjoy the cozy warmth of autumn with each indulgent bite!
