Pumpkin Roll Cupcakes and Flannel Shirts
As an Amazon Associate I earn from qualifying purchases.
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]
You may also like these recipes:
“If you treat every situation as a life and death matter, you will die a lot of times.”
~Dean Smith
Thank you so much for the recipe! They are delicious – in the summer I keep them in the fridge and eat them cold! What a treat 🙂
Oh, that is such a good idea!!!
These are the best cupcakes I’ve ever eaten…Thank you so much!
I am so glad to hear that you like them Jolene!!
Christy, I made these jems for a cousin gathering yesterday and they were a big hit. I did a slight variation whereby I cut the cupcakes in half and using my cake decorator put a generous “flower” of icing on each tops. Then I spread the remaining icing evenly over the bottom section of each cupcake. Replaced the tops and placed each one in a foil cupcake liner. [ Sure hope this isn’t clear as mud.] They looked so pretty and everyone raved about how good they were. Thanks much.
Sounds like they were gorgeous!!! So glad they were a hit!!
Hello fellow bakers, I love to bake so I went through Christy’s recipes and found these pumpkin muffins, my husband loves pumpkin cookies and so I wanted to see how he would like these, it’s 9:45pm on 7/27/16 so I’ll get back to you with the taste test! Oh the only thing I did different was add raisins and walnuts[another of his favorites!] Christy I know this might sound strange on this site but I was reading your story and know your a believer in the LORD, My husbands disabled and I have diabetes and neck and spine trouble and we live on a very small income. Can I ask you and your fellow bakers to pray that we find a permanent rental home to rent soon, because our landlady is trying sell this home even though we have never been late with the rent not once in the 14 months we’ve been here! We are praying and reading the bible that has to do with our situation too! We don’t have any family that can help or put us up if needed, so Christy forgive me If I’ve over stepped your web site! Again I would love to have a bigger kitchen to bake for the needy and people that can’t or don’t have the time to do so! LOVE,HUGS and BLESSINGS to you all, Thanks for such home style cooking, I’ll be looking up recipes for all your great bakes and meals! Forever in your debt!
Your additions sounds wonderful – and thank you for allowing us the honor of praying for you! If you are on facebook, you might want to join my fellowship group. Holler if that is something you are interested in and I’ll send you a link.
Thank YOU for being here and sharing this with us.
Can you use pumpkin purée instead of canned pumpkin? I freeze pumpkin purée from the garden, but didn’t know if it would be the same in this recipe or if I need to use canned. Thanks! I love your recipes!
I don’t see why not, I would love to know how it turns out for you!!
Can you substitute sweet potatoes instead of pumpkin?
I can’t see any reason why not. 🙂 Let me know if you try it!!
I made the Pumpkin Roll Cupcakes this morning to have tomorrow at my Thanksgiving meal. Had to do a taste test and they are simply delicious! Followed the recipe exactly,made 24 cupcakes. Will definitely make again. Thank you for the recipe, hope you have a blessed Thanksgiving.