Pumpkin Muffins Filled With Spiced Marshmallow Cream
By
Didi Dalaba
@didicoffeegirl
11
Blue Ribbon Recipe
My, oh my! These pumpkin muffins are indeed show stoppers. The muffins are filled with the flavors of fall and pumpkin. They are very moist thanks to the canned pumpkin. That marshmallow cream, though, is irresistible. It's light, airy, and makes these easy to make muffins extra special.
The Test Kitchen
Ingredients
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MUFFINS
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1 pkgspice cake mix
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1/2 cwater
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1/2 cvegetable oil
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4eggs
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1 ccanned pumpkin (not pie mix)
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1 tsppumpkin pie spices
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1/2 cchopped nuts (I used walnuts)
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1/2 craisins
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1/2 cshredded coconut
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MARSHMALLOW CREAM
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2 tsphot water
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1/4 tspsalt
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1 jar(s)marshmallow creme (7 oz)
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1/2 cshortening
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1/3 cconfectioners' sugar
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1/2 tspvanilla extract
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1/2 tsppumpkin pie spices
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2 Tbspcanned pumpkin (optional) **see note**
How to Make Pumpkin Muffins Filled With Spiced Marshmallow Cream
- Remove muffins from the oven. Let rest on a cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly. Using a citrus corer or whatever you prefer. Insert citrus corer into the top of muffins. Make a hole thru the muffin, but ensuring you don't go all the way thru to the bottom.