Tuesday, January 29, 2013

Pumpkin Roll Muffins

Here we go again...another pumpkin recipe for your enjoyment!  I made these a few times over the holidays, but I just got a chance to get the recipe on here!

One of my all time favorite pumpkin recipes is the Pumpkin Roll.  That said, one of my least favorite pumpkin recipes to make is the Pumpkin Roll.  If you have ever made one then you know why...they make a huge mess, require lots of ingredients, many dishes, a large handful of towels and they are just plain hard to get rolled up just perfectly without the filling oozing out the cracks you made while rolling it or out the ends of the pumpkins roll.  Whew...I just want to scream by the time I am through making them!

But they are so tasty, and so this year I decided to do something a little different.  Rather than the traditional pumpkin roll that I like to make, I made Pumpkin Roll Muffins.  Holy Cow...they were good!  They taste just like a pumpkin roll, but without the mess, the ingredients, the dishes, the towels...and the all the time that it takes to make a pumpkin roll.

Oh, and if you don't want the filling...although I don't know why you would want to make them without it...you only need two ingredients!  What?!  Two ingredients...you can't beat that!  No eggs, no oil, no water.  Just two ingredients...pumpkin and cake mix.  These muffins are so moist, you may never want to make traditional muffins again! 

Without filling, these are only 2 WW Pts+ each!  With filling, you have to double the points to get 4 WW Pts+ for each muffin.  I know, I know...you don't want to...but you HAVE to if you want to be fair.

Okay, okay...so now to the good stuff, how to make these amazing muffins.
Pumpkin Roll Muffins
Servings: 18  Calories: 100  WW Pts+: 2
  • 1 box Spice Cake mix
  • 15 oz can pumpkin (not pumpkin pie mix)
Filling: (you better double the calories and points)
  • 8 oz reduced-fat cream cheese
  • 1 cup powdered sugar, sifted
  • 6 tbsp light butter or margarine, softened
  • 1 tsp vanilla extract
  • pastry bag and filling tip
Mix pumpkin and Spice Cake mix until well blended. 
This makes a nice thick batter.  Scoop into muffin tins or a muffin pan and bake at 350°F for 20-25 minutes.  I use a small ice cream scoop or cookie dough scoop to get just the right amount for each muffin.  You can also make mini muffins if you want to cut the calories in half or if you just want to make yourself think you are getting more when you eat two instead of one..hehe. 
While the muffins are cooking, beat cream cheese, powdered sugar, butter and vanilla in a small bowl.  When the muffins are done cooking, place them on a wire rack to cool. 

Once they are cooled, use a pastry bag and filling tip to pipe the mixture into each muffin.  Squeeze slowly until you see the muffin begin to rise, just before the filling starts to come out the hole the tip is in.  Make sure to stop as soon as you see the filling begin to come out because it will continue to ooze for a few seconds once you stop squeezing the bag.
If you can restrain yourself from eating them all, store the remaining muffins in the fridge for best keeping.  I actually like them a little better when they are cold, just like a pumpkin roll!

Click here for a printable version.

1 comment:

  1. These are SO good and like you said, these are a 'pumpkin roll', just MUCH easier to make. I like them cold too.