pumpkin muffins filled with spiced marshmallow cream
This is such an easy recipe because you start off with a 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!
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.
prep time
1 Hr
cook time
20 Min
method
Bake
yield
24 serving(s)
Ingredients
- MUFFINS
- 1 package spice cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 - eggs
- 1 cup canned pumpkin (not pie mix)
- 1 teaspoon pumpkin pie spices
- 1/2 cup chopped nuts (I used walnuts)
- 1/2 cup raisins
- 1/2 cup shredded coconut
- MARSHMALLOW CREAM
- 2 teaspoons hot water
- 1/4 teaspoon salt
- 1 jar marshmallow creme (7 oz)
- 1/2 cup shortening
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spices
- 2 tablespoons canned pumpkin (optional) **see note**
How To Make pumpkin muffins filled with spiced marshmallow cream
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Step 1Preheat oven to 350F. In a bowl, add your nuts, coconut, and raisins. Cut off the top of cake mix and add 2 Tbsp of cake mix to your ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to your muffins. -
Step 2In your stand up mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of the ingredients. Mix for 2-3 minutes.
-
Step 3Fold in your nut mixture.
-
Step 4Spray 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).
-
Step 5Meanwhile, as muffins are baking, you can start on your spiced marshmallow cream. In a small bowl, combine hot water and salt. Nuke for 30 seconds until all salt is dissolved.
-
Step 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 a plastic bag, insert star pastry tip, add cream, and chill until ready to use.
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Step 7Remove 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.
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Step 8Continue with the rest of the muffins. Fill with marshmallow creme. **Note: if you don't have a pastry bag, a Ziploc bag with the corner snipped works just fine. **
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Step 9Enjoy!! **Note: I have made the marshmallow cream without the canned pumpkin as well. The cream is very good either way. Without the pumpkin, they have a more striking appearance.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 380kcal, carbohydrates: 56g, cholesterol: 27mg, fat: 16g, fiber: 3g, protein: 7g, saturated fat: 4g, sodium: 444mg, sugar: 16g, unsaturated fat: 12g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Cakes
Category:
Other Desserts
Category:
Muffins
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#Carrot
Keyword:
#Cream
Keyword:
#muffin
Keyword:
#marshmallow
Keyword:
#Kids
Keyword:
#spice
Keyword:
#pumpkin
Collection:
Pumpkin Patch
Collection:
Fall Food
Collection:
Nuts for Baking
Ingredient:
Fruit
Method:
Bake
Culture:
American
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