Pumpkin Muffins filled with Spiced Marshmallow Cream

By Didi Dalaba
@didicoffeegirl

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!!

Enjoy!

Rating:

★★★★★ 34 votes

Comments:

317 Comments

Serves:

Prep:

1 Hr

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
My, oh my! These muffins are simply irresistible... not to mention the marshmallow cream! An autumn must.

Ingredients

1 pkg: spice cake mix
1/2 c: water
1/2 c: vegetable oil
4: eggs
1 c: canned pumpkin (not pie mix)
1 tsp: pumpkin pie spices
1/2 c: chopped nuts (i used walnuts)
1/2 c: raisins
1/2 c: shredded coconut
2 tsp: hot water
1/4 tsp: salt
1 jar(s): marshmallow creme (7 oz)
1/2 c: shortening
1/3 c: confectioners' sugar
1/2 tsp: vanilla extract
1/2 tsp: pumpkin pie spices
2 Tbsp: canned pumpkin (optional) **see note**

How to Make Pumpkin Muffins filled with Spiced Marshmallow Cream

Step-by-Step

1Preheat oven to 350F.

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.
2In your stand up mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of ingredients. Mix for 2-3 minutes.
3Fold in your nut mixture.

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).
4Meanwhile, as muffins are baking, you can start on your spiced marshmallow cream.
5In a small bowl, combine hot water and salt. Nuke for 30 seconds till all salt is diolved.
6Using your mixer, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy. Add the salt mixture and beat for 1 more minute. Using your pastry bag or plastic bag, insert star pastry tip, add cream and chill till ready to use.
7Remove muffins from oven. Let rest on cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly.
8Using a citrus corer or whatever you prefer. Insert citrus corer into top of muffins. Make a hole thru the muffin, but ensuring you don't go all the way thru to the bottom.
9Continue with rest of muffins. Fill with marshmallow creme.
**Note: if you don't have a pastry bag, a ziplock bag with the corner snipped works just fine. **
10Enjoy!!

**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.