# Ingredient List:
→ Muffin Roulade
01 - 1 cup all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon fine sea salt
08 - 2 large eggs, room temperature
09 - 3/4 cup granulated sugar
10 - 1/3 cup vegetable oil
11 - 1 cup pumpkin purée (not pumpkin pie filling)
12 - 1 teaspoon vanilla extract
→ Cream Filling
13 - 6 ounces cream cheese, softened
14 - 2 tablespoons unsalted butter, softened
15 - 1 cup powdered sugar, sifted
16 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
02 - In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
03 - In a large bowl, beat eggs and sugar until pale and thick, about 2–3 minutes. Add vegetable oil, pumpkin purée, and vanilla extract; mix until incorporated.
04 - Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing.
05 - Spread batter evenly in prepared pan. Bake for 15–18 minutes, or until the cake springs back when touched.
06 - Lay a clean kitchen towel on a work surface and dust generously with powdered sugar.
07 - Immediately invert baked cake onto the towel, carefully peel off parchment paper, and roll up the cake with the towel inside, starting at the short end. Let cool completely while rolled.
08 - Beat cream cheese and softened butter together until smooth. Add powdered sugar and vanilla extract and beat until fluffy.
09 - Gently unroll cooled cake, spread cream filling evenly over surface, and roll up the cake (without the towel) into a compact roulade.
10 - Slice roulade into 8 pieces. Serve immediately or refrigerate for 30 minutes for cleaner slices.
