Matcha Pumpkin Muffin Roulades

Fluffy, delicately spiced muffin roulades featuring earthy matcha and sweet pumpkin, rolled with a creamy filling for a delightful autumn treat.

I remember the first time I made these roulades for our fall gathering. They stood out on the table, the green swirl paired beautifully with the creamy filling and everyone asked for seconds.

Ingredients

• All-purpose flour: 1 cup (120 g)
• Matcha green tea powder: 2 tbsp
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Ground cinnamon: 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Fine sea salt: 1/4 tsp
• Large eggs (room temperature): 2
• Granulated sugar: 3/4 cup (150 g)
• Vegetable oil: 1/3 cup (80 ml)
• Pumpkin purée (not pumpkin pie filling): 1 cup (240 g)
• Vanilla extract: 1 tsp
• Cream cheese (softened): 6 oz (170 g)
• Unsalted butter (softened): 2 tbsp
• Powdered sugar (sifted): 1 cup (120 g)
• Vanilla extract: 1/2 tsp

Instructions

Prepare the pan:

Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper and lightly grease.

Mix dry ingredients:

In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix wet ingredients:

In a large bowl, beat eggs and sugar until pale and thick, about 2, 3 minutes. Add oil, pumpkin purée, and vanilla. Mix to combine.

Combine wet and dry:

Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.

Bake:

Spread batter evenly in prepared pan. Bake for 15, 18 minutes, or until the cake springs back when touched.

Prepare towel:

While cake bakes, lay a clean kitchen towel on a work surface and dust it with powdered sugar.

Roll up the cake:

When done, invert cake onto towel. Peel off parchment paper. Starting at the short end, gently roll up the cake with the towel inside. Cool completely.

Make filling:

Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla. Beat until fluffy.

Fill and roll:

Unroll cake carefully. Spread cream filling evenly over surface. Roll up the cake (without towel) into a tight roulade.

Slice and serve:

Slice into 8 roulades and serve, or chill 30 minutes for cleaner slices.

Pin Recipe

My daughter loves helping dust the towel with powdered sugar, a little tradition each fall when we bake these together.

Required Tools

10x15-inch jelly roll pan, electric mixer, whisk, large bowls, kitchen towel, parchment paper, offset spatula or knife.

Allergen Information

Contains: Wheat (gluten), eggs, dairy. May contain: tree nuts if desired. Always check labels to avoid hidden allergens.

Nutritional Information (per roulade)

Calories: 270. Total Fat: 13 g. Carbohydrates: 35 g. Protein: 4 g.

Pin Recipe

This autumn fusion dessert adds both color and flavor to any table. Enjoy every delicate swirl in good company!

Recipe FAQs

→ Can I use pumpkin pie filling?

It's best to use pure pumpkin purée; pumpkin pie filling contains added sugar and spices, which may affect texture and flavor balance.

→ What if I don't have matcha powder?

You can substitute the matcha with additional cinnamon or try finely ground green tea leaves, but matcha delivers the distinct earthiness.

→ How do I prevent the roulade from cracking?

Roll the cake while warm with a powdered sugar-dusted towel to maintain pliability and avoid cracks as it cools.

→ Is this dessert suitable for vegans?

Yes, with vegan cream cheese and an egg replacer, you can easily adapt these roulades for plant-based diets.

→ What is the best way to store leftovers?

Wrap the roulades tightly and store in the refrigerator for up to three days to preserve freshness and texture.

→ Are nuts or chocolate chips a good addition?

Adding toasted walnuts or chocolate chips to the filling creates extra texture and flavor, making the dessert even more special.