Pumpkin Muffins filled with Spiced Marshmallow Cream
|1 pkg||spice cake mix|
|1/2 c||vegetable oil|
|1 c||canned pumpkin (not pie mix)|
|1 tsp||pumpkin pie spices|
|1/2 c||chopped nuts (i used walnuts)|
Try Diamond of California Nuts
|1/2 c||shredded coconut|
|2 tsp||hot water|
|1 jar(s)||marshmallow creme (7 oz)|
|1/3 c||confectioners' sugar|
|1/2 tsp||vanilla extract|
|1/2 tsp||pumpkin pie spices|
|2 Tbsp||canned pumpkin (optional) **see note**|
This is such an easy recipe because you start off with spice cake mix.
You can mix and match whatever flavors you want to add in. We love carrot cake, so raisins, nuts and coconut are a must!!
Once you fill them with the spiced marshmallow filling, they become show stoppers!! Be prepared for totally empty platters and requests for your recipe!!
My, oh my! These muffins are simply irresistible... not to mention the marshmallow cream! An autumn must.
In a bowl, add your nuts, coconut & raisins. Cut off the top of cake mix and add 2 tbls of cake mix to your ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to your muffins.
Spray muffin tins with non stick cooking spray. Using a 1/4 c measure scoop batter into muffin tins. Bake for 17-19 minutes, (mine took 17).
**Note: if you don't have a pastry bag, a ziplock bag with the corner snipped works just fine. **
**Note: I have made the marshmallow cream without the canned pumpkin as well. The cream is very good either way. Without the pumkpkin, they have a more striking appearance.