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Pumpkin Filled Muffins


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Pumpkin Muffins filled with Spiced Marshmallow Cream Recipe

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 (walnuts)
1/2 c raisins
1/2 c shredded coconut

Marshmallow Cream
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)

1. Preheat 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.
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 plastic bag, insert star pastry tip, add cream and chill till ready to use.
Source: Susan's Daily Dose
Anna in Sweden

 http://www.nancyskitchen.com - Copyright 2017


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