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 🙂
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“If you treat every situation as a life and death matter, you will die a lot of times.”
~Dean Smith
Another way to get the icing inside would be to take a wooden spoon poke a hole in the top of the muffin then take your icing bag with big tip (like a big shell #6) squeeze the icing into the hole and then swirl it around the top of the muffin.
Great idea Raquel!
I see your can of pumpkin, but don’t see it listed in the ingredients. How big is the can? I tend to use “fresh” pumpkin more as the pumpkins get cheaper as fall moves along! I’m baking a chocolate cake right now–we were just invited to dinner with another family, and I’m bringing dessert. The cake requires 1 cup of hot coffee, and it is the moistest chocolate cake ever!
Hey Annie!
That cake sounds right up my alley!
The pumpkin is listed in the ingredients right above the icing ingredients.
Have a great day!
Oh, duh–Thanks! I was looking at the top with the picture of all the ingredients 🙂
Just made your chocolate cobbler for my Mom’s birthday! YUM!
Oh Yummy Jennifer!!
The cupcakes look delicious. I made a Boston cream pie Friday night. Each month my two sisters and I take turn hostessing a full dinner. We all three live alone so sometimes our meals get a bit lackadaisical. We decided to have the monthly meal for several reasons. #1 It is a great chance to get together and visit. We reminisce, vent, and maybe a wee bit of harmless gossip takes place. #2 We fix seasonal dishes and always a special treat for dessert. It is a great chance to try a new recipe or an old childhood favorite. #3 Calories don’t count at this meal and it is exclusively for us. #4 We have no rules except that it is NEVER a competition. It is purely for fun and it does not have to be lavish or expensive. It can jusrt be something the hostess has been hungry for or something not very feasible to cook for just one. We all look forward to our monthly dinner and it has no certain date-just once a month that suits us all to be present. Incidentally, we call this our Golden Girl dinner and oddly enough we are all three different enough that we closely fit the characters. If you are not lucky enough to have sisters yuo might find a few great friends to share in this. Trust me-it will become a highlight in your month.
Oh, Christy! A Southern girl should know that the cotton is not blooming now! It did that in early summer. The bolls are opening meaning it is ready to harvest. And it looks so beautiful around here too. I was in the East Limestone community recently and there are some beautiful fields there.
I like our Kroger store so much. You’ll find me there on Wednesday because I’m old enough to get a discount on old folks day!
I baked 2 raisin pies for my Dad in the past 2 weeks. It was his birthday and all he wanted was a homemade raisin pie. I made one regular and one with meringue.
My husband is a woodturner and belongs to a club that meets every month. I love to bake cookies, cakes, or cupcakes for him to take to the group. There isn’t usually much, if anything, left over to bring home. They have nicknamed me Mrs. Cookies. I have already chosen a fall-flavored cupcake to bake this month…spice cake cupcakes that includes pumpkin in the batter and cream cheese frosting….YUM! I can’t think of anything I would rather do than cook for my family and my friends!