Description
These Pumpkin Cinnamon Roll Muffins combine the warm, cozy flavors of fall with the comforting texture of cinnamon rolls, all baked conveniently as individual muffins. Featuring pumpkin puree, pumpkin spice, and a sweet cinnamon-sugar pecan topping, these muffins are easy to make and perfect for breakfast or a seasonal treat.
Ingredients
Scale
Filling and Dough
- ½ cup pumpkin puree
- ½ cup light brown sugar (packed)
- ⅓ cup salted butter (melted)
- 1 tablespoon pumpkin spice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ cup all-purpose flour (for rolling)
- 3 (8 oz) cans Hawaiian Crescent Rolls
Topping
- ½ cup light brown sugar (packed)
- ½ cup pecan pieces (optional)
Glaze
- ½ cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and lightly spray the wells of a muffin tin with nonstick cooking spray to ensure the muffins don’t stick.
- Make the pumpkin filling: In a medium bowl, combine pumpkin puree, ½ cup light brown sugar, melted butter, pumpkin spice, ground cinnamon, and allspice. Mix well to form a smooth filling.
- Roll out the dough: Dust a clean countertop with flour. Take one can of crescent roll dough and roll it out, pressing seams together so it forms one solid sheet. Roll with a rolling pin until the dough is thin but still pliable, ensuring it doesn’t stick to the surface.
- Spread filling and roll: Spread one-third of the pumpkin filling evenly over the dough. Starting from the long edge, roll the dough into a tight log.
- Slice the roll: Cut the log in half, then slice each half lengthwise so you can see the layers inside.
- Form the muffins: Roll up each sliced strip like a cinnamon roll and place it into a prepared muffin tin well. Repeat the rolling and slicing process with the remaining two cans of crescent dough and leftover pumpkin filling. Each can makes 4 muffins, totaling 12.
- Add topping: Sprinkle the top of each muffin with the remaining ½ cup of light brown sugar and the chopped pecans if using.
- Bake: Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the muffins are cooked through and golden brown. Remove from the oven and allow to cool slightly.
- Make glaze and serve: In a small bowl, whisk together powdered sugar and whole milk until smooth to create a simple glaze. Drizzle this over the warm muffins just before serving.
Notes
- This recipe yields 12 muffins, perfect for sharing or enjoying throughout the week.
- Using Hawaiian crescent rolls adds a light and buttery texture to the muffins.
- Pecans are optional but add a pleasant crunch and nutty flavor.
- The glaze is optional but adds a sweet finishing touch reminiscent of traditional cinnamon rolls.
- These muffins bake quickly, making them a convenient fall breakfast or snack.
Nutrition
- Serving Size: 1 muffin
- Calories: 187 kcal
- Sugar: 24 g
- Sodium: 49 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 14 mg
