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Pumpkin Roll Cupcakes
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Pumpkin Roll Cupcakes
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Love the taste of a classic pumpkin roll, but want a recipe that is faster than rolling out cake? Try these pumpkin roll cupcakes. All the deliciousness and less work.

Prep time
0:20
Bake/Cook time
0:20
Yield
18 - 24 muffins

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Pumpkin Roll Cupcakes
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
0:20
Bake/Cook time :
0:20
Yield :
18 - 24 muffins

INGREDIENTS

*Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe.)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Butter and flour 24 muffin cups or line with paper cups and set aside.
  3. Sift together flour, baking soda and spices and set aside.
  4. Beat oil and sugars until combined and add one egg. When well mixed in add remaining eggs one at a time waiting for previous added egg to be fully incorporated before adding next. Add salt and vanilla extract.
  5. In one step add dry ingredients and mix briefly until just combined. Fill muffin tins evenly 3/4 full and place in oven.
  6. Bake for 18-20 minutes or until center of muffins bounce back when lightly pressed or an inserted toothpick comes out clean. Let cool and remove from pans.
  7. Fit a medium piping tip in a piping bag and dive pastry tip into middle of muffins. Pipe a good size amount right inside muffins.
  8. Pipe additional cream cheese into a spiral pattern on surface of muffins and serve.
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