pumpkin muffins filled with spiced marshmallow cream

★★★★★ 34 Reviews
didicoffeegirl avatar
By Didi Dalaba
from Greece, NY

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.

— The Test Kitchen @kitchencrew
serves 24
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For pumpkin muffins filled with spiced marshmallow cream

  • MUFFINS
  • 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
  • MARSHMALLOW CREAM
  • 2 tsp
    hot water
  • 1/4 tsp
    salt
  • 1 jar
    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**
ADVERTISEMENT

How To Make pumpkin muffins filled with spiced marshmallow cream

  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    Fold in your nut mixture.
  • 4
    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).
  • 5
    Meanwhile, 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.
  • 6
    Using 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.
  • 7
    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.
  • 8
    Continue 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. **
  • 9
    Enjoy!! **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.
ADVERTISEMENT