Pumpkin Roll Cupcakes and Flannel Shirts
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How to Make Pumpkin Roll Cupcakes Recipe
I just love this time of year. Fall breezes are the perfect remedy after our sweltering summers in the south. The cotton is in full bloom now and we now drive by fields that look like they’re filled with suspended balls of snow.
Fall Memories and Flannels
Do you remember being a kid in the fall? I remember wearing my brother’s hand me down jacket, pulling the hood up over my head to block out the wind, and me and my sister would rake up every leaf we could find into a huge pile and then spend the day jumping in it, burying ourselves in them, and raking them up again once the pile was depleted from all of our antics. You can sure bet our neighbors didn’t have any stray leaves hanging around their yard when we were done!
I always looked forward to Mama getting out our fall clothes because that meant a fresh crop of my brother’s flannel shirts from the year before were handed down to me. I’d rather have an old worn flannel shirt than a new one any day. The soft worn flannel and slightly too large size were like being wrapped up in a hug from sun up until we were called back into the house at supper time.
And when we came in for supper, remnants of what Mama had been making through the day was still lingering in the air.
Pumpkin Roll Cupcakes were one of our favorites.
All the flavor and goodness of a pumpkin roll but with a lot less fuss.
Ingredients for the Pumpkin Roll Cupcakes are:
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Eggs
- Sugar
- Pumpkin
- Pumpkin pie spice
- In a mixing bowl, place your flour, baking soda, baking powder, pumpkin pie spice, salt, and sugar.
Okay, so basically just measure out all of your dry ingredients and toss them in a bowl.
- Stir that up with a spoon just to mix it up a bit.
- Now add in your eggs and pumpkin.
- And mix it up until well combined and smooth.
Yes, it will be this horribly putrid orange color. This always looks like bad baby food to me, but I promise it will taste amazing. In fact, it tastes pretty dern good when all done.
- Divide batter evenly among the cups of a twelve cup muffin tin, that has been lined with cupcake papers.
I was trying to decide if I wanted to make mini cupcakes or regular cupcakes for this tutorial so as I was getting ready to photograph it I texted my friend Jyl:
Me : “Full cupcakes or minis?”
Jyl : “I say full because I don’t just want a mini. I want more. And it sounds better to say I ate one cupcake than it does to say I ate five mini ones.”
Her wisdom made sense so we have full size cupcakes in this tutorial 🙂
- Bake those at 350 for 20 minutes, or until the center springs back when lightly pressed.
- Allow to cool completely.
I stick mine in the refrigerator so I don’t have to wait as long. Patience is a virtue but I’m afraid it isn’t one I often possess.
Now we’re gonna make our icing for our Pumpkin Roll Cupcakes.
This icing is the traditional filling for a pumpkin roll and you’ll notice that it doesn’t use near as much sugar as traditional cream cheese icing does, and I actually like that better. It still tastes plenty sweet though.
You’ll need:
- Confectioner’s sugar
- Butter
- A brick of cream cheese
- Vanilla
- Toss all of your icing ingredients into a mixing bowl.
- Beat this up until smooth and creamy and then imagine a photo of it being all smooth and creamy.
Alrighty, now we’ve got our icing mixed up and we’re ready to fill come cooled cupcakes.
What I do is get a gallon freezer bag and then I place a big piece of tape over one corner of it before snipping off the point. Insert whatever icing tip you can find, preferably one with a point on it, and you’re ready to go.
Okie Dokie, now fill you bag with icing and seal it shut really well. Take the pointed tip and stick it down as far as it will go into the pumpkin roll cupcake like the picture above. Give it a good squeeze.
Or just skip ahead to the part where we put a big old gob of icing on these things
Some will end up with more icing in them than others but it is the thought that counts.
- Top each cupcake with a big dollop of icing and spread slightly.
I think these are prettier if you leave a bit of the edges showing. Enjoy!
I store these in the refrigerator. They’d be beautiful topped with a pecan half.
Enjoy with a cup of coffee or as a special after dinner treat 🙂
[amd-zlrecipe-recipe:338]
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“If you treat every situation as a life and death matter, you will die a lot of times.”
~Dean Smith
I was wondering can you make a 9×13 cake with this recipe?
Sure can! Just use the filling to ice the cake with instead.
No butter or oil?
I can’t wait to make these next week! All the flavor of a pumpkin roll without all the fuss. AND it only makes 12!! Hot diggity DAWG.
You asked about the last thing I baked–I tried a new bread recipe this week. It must be pretty good because there was a fight at the dinner table!
Have a Happy Thanksgiving. I want you to know after reading your blog for so long that I consider you a friend.
A fight at the table?? Now that is a sign of a good recipe!! I consider you a friend too Teresa!!
Christy, I love everything pumpkin and these look amazing! I can’t wait to try them!
Christy, This sounds awesome. I totally agree about the friendlesness of Kroger employees. I am handicapped, and can call them from the parking lot and they will send someone out to my car with a scooter for me. I cannot imagine Wal-Mart ever doing this! I would rather pay a bit more for the service I receive.
I’m so excited.for you about homeschooling. I homeschooled all of our 3 kids. What great memories and quality time spent with them. Our 26 year old son recently died in an accident. I’m so thankful for all of the time I spent with him. Enjoy every minute because sometimes life is too short
Loved your closing from your latest letter…”it is well with my soul” too! I bake each week for Wednesday night suppers at church. Sometimes, it’s difficult to plan the meals, but I love to turn to your site for help. This week, I’m planning to make your Apple Dapple Cake, but these little pumpkin roll cupcakes just caught my eye! Whichever I pick, I know it will be good. Thanks for all the recipes that inspire me! Congrats also with the homeschooling. My daughter and daughter-in-law are doing this for the first time this year also for our beautiful 6 year old granddaughters. May God bless the beautiful time for you and Katy Rose.