TOASTED MARSHMALLOW PUMPKIN SPICE CUPCAKES
These Toasted Marshmallow Pumpkin Spice Cupcakes are the perfect fall cupcakes: easy recipe, delicious texture and the flavor is everything a fall recipe should be. The cupcake itself is flavorful with a moist yet light, cakey crumb.
For the Cupcakes: Spice Cake Mix Pumpkin Spice Instant Pudding Mix Pumpkin pie spice Sour cream Pumpkin puree Vegetable oil Eggs Pure vanilla extract
For the Frosting: Unsalted butter Powdered sugar Vanilla extract Marshmallow fluff Salt Jumbo sized marshmallows
Preheat your oven to 350 degrees. Line a muffin pan with paper liners or spray with cooking spray. Set pan aside.
In a bowl combine cake mix, pudding mix, and pumpkin pie spice. Whisk ingredients together just so they are combined. Set aside.
In a separate, large mixing bowl combine sour cream, pumpkin puree, oil, eggs, and vanilla. Mix together until thoroughly combined. Slowly add in dry ingredients and continue mixing (scrape down sides of the bowl as needed) until thoroughly combined. Cupcake batter will be thick.
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