Muffins:
1 pkg spice cake mix
1/2 c. water
1/2 c. oil
4 eggs
1 c. canned pumpkin, not pie filling
1 t. pumpkin pie spice
1/2 c. chopped pecans
1/2 c. shredded coconut
1/2 c. cinnamon chiips
Marshmallow Creme:
2 t. hot water
1/4 t. salt
7 oz. jar marshmallow creme
1/2 c. margarine
1/3 c. confectioners sugar
1/2 t. vanilla
1/2 t. pumpkin pie spice
2 T. canned pumpkin, not pie filling
Preheat oven to 350 degrees. In a small bowl, combine nuts, coconut, cinnamom chips, and 2 T. of cake mix. Stir thoroughly. Set aside. In a large bowl, add all other muffin ingredients to remaiining spice cake mix. Blend 2-3 minutes. Fold in nut mixture. Spray muffin tins, or place muffin papers inside tins. Place 1/4 c. batter into tins. Bake 18 minutes or until done. While muffins are baking, make the spiced filling. In a small bowl, combine hot water and salt. Microwave for 30 seconds until all salt is dissolved. In another bowl, beat marshmallow creme, margarine, confectioners sugar, and vanilla. Add salt mixture and beat for 1 more minute. Place in pastry bag, or ziploc bag, and store in refrigerator until ready to use. Remove muffins from oven when done and cool 1-2 minutes, then remove from tins and cool completely. Using a citrus corer or whatever you prefer, make a hole through the muffins, being careful not to go all the way through the bottom. Remove pastry bag or ziploc bag (which is what I used since I don't have a pastry bag) from refrigerator. Snip corner off one end of ziploc bag and use as a pastry bag to fill muffins with creme.These muffins are delicious and stay moist from the filling.
*These take awhile to make, but anything worth having is worth the wait right? Enjoy!
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