PUMPKIN MUFFINS FILLED WITH SPICED MARSHMALLOW CREAM
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.
Provided by Didi Dalaba
Categories Other Desserts
Time 1h20m
Number Of Ingredients 19
Steps:
- 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.
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Shanna Harris
[email protected]These muffins were a waste of time and ingredients.
Hopceen Mokiwa
[email protected]I didn't like the pumpkin spice flavor in these muffins.
Tijani Farah aderiike
[email protected]These muffins were a bit dry.
Nkosana Tshabalala
[email protected]I found the marshmallow cream filling to be too gooey.
Eugene Miles
[email protected]These muffins are a bit too sweet for my taste.
Nkosinathi Vetju
[email protected]I made these muffins with gluten-free flour and they turned out great!
Ojenuwah Tina
[email protected]These muffins are a great way to use up leftover pumpkin puree.
Rameez Shapater
[email protected]I can't wait to make these muffins again!
Nevaeh Kickliter
[email protected]These muffins are so moist and flavorful.
Koba Samcu
[email protected]I love the way the marshmallow cream filling oozes out when you bite into these muffins.
Asma Toorkham
[email protected]These muffins are perfect for a fall breakfast or snack. They're also great for packing in lunches.
Ghulam murtaza chandio Meer
[email protected]I'm not usually a fan of pumpkin muffins, but these are an exception. The marshmallow cream filling makes them irresistible!
Nawabzada shahmir
[email protected]These muffins are so easy to make, even a novice baker can handle them. I love that I can make them ahead of time and freeze them for later.
Elcado Wandile
[email protected]I made these muffins for a Halloween party and they were a hit! The kids loved the marshmallow filling and the adults loved the pumpkin spice flavor.
Akash Raj
[email protected]These pumpkin muffins are a delightful fall treat! The marshmallow cream filling adds a gooey, sweet center that perfectly complements the moist, flavorful muffin.