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Since none of our dinner items meet the minimum qualifications for considerations for a star (they already won), Chez opted to do a little something for our breakfast… that was a good call! Give these a try!- Chez
MUFFINS
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)
1/4 c raisins
1/4 c dried cranberries
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 tsp vanilla extract
1 tsp pumpkin pie spices
Preheat oven to 350F.
In a bowl, add your nuts, coconut, cranberries & 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.
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.
Fold in your nut mixture.Spray muffin tins with non stick cooking spray. (You can omit this step if you are using paper muffin tin/cup cake liners.)
Using a 1/4 c measure scoop batter into muffin tins. Bake for 15-19 minutes, (mine took 16).
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 till all salt is disolved.
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.
Remove muffins from oven. Let rest on cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly.
‘Frost’ muffins with marshmallow cream mixture.
