Pumpkin Twinkies with Cream Cheese Marshmallow Filling

By chelyc13

Ingredients

• Filling:
• 1 box yellow cake mix
• 1 can of pumpkin (15 oz)
• 2 eggs
• 1/4 cup sugar
• 1/2 cup water
• 1/2 teaspoon pumpkin pie spice
• 1 cup marshmallow creme (or fluff)
• 8 oz block of cream cheese, softened
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

Details

Servings 1
Adapted from confessionsofacookbookqueen.com

Preparation

Step 1

Preheat oven to350. Lightly spray a Twinkie Pan with nonstick spray. (You could also use a cupcake or mini cupcake pan, just adjust your baking time)

In the bowl of a mixer, beat the cake mix, pumpkin, eggs, sugar, water and pumpkin pie spice on medium low speed for one minute. Increase speed to high and beat for another minute.

Fill Twinkie molds about halfway with batter. Bake for about 15 minutes or until tops spring back when lightly touched. Remove from oven and let cool slightly before removing Twinkies to finish cooling on racks. Once cakes are completely cool, fill.

In the bowl of a mixer, beat mm creme, cream cheese, and vanilla until smooth. Add powdered sugar and beat on low until just mixed in. Scrape sides of bowl and increase speed to high. Beat for another minute. Fill a piping bag fitted with a round tip with filling. Push into bottom of Twinkies and fill in three spots.

You can leave these plain, coat in melted butter and cinnamon sugar, or do what I did and spread some melted white chocolate over the top and sprinkle with cinnamon sugar before set.