Nancy's Kitchen - Tried and Tested Recipes
Pumpkin Filled Muffins
May 25, 2017 Recipes
Pumpkin Muffins filled with Spiced Marshmallow
1 pkg spice cake mix
1/2 c water
1 c canned pumpkin (not pie mix)
1 tsp pumpkin
1/2 c chopped nuts (walnuts)
1/2 c raisins
2 tsp hot water
1 jar(s) marshmallow creme (7 oz)
1/2 c shortening
1/2 tsp vanilla extract
1/2 tsp pumpkin pie
2 Tbsp canned pumpkin (optional)
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.
2. In 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.
3. Fold 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).
4. Meanwhile, as muffins are baking, you can
start on your spiced marshmallow cream.
5. In a small bowl, combine hot
water and salt. Nuke for 30 seconds till all salt is diolved.
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.
Source: Susan's Daily Dose
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