- 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
For 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)
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.
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.
3Fold in your nut mixture.
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).
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.
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.
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.
8Continue with the rest of the muffins. Fill with marshmallow creme.