Description
These Pumpkin Cinnamon Roll Muffins combine the rich, warm flavors of pumpkin, cinnamon, and fall spices with the convenience of crescent roll dough. Topped with a sweet brown sugar and pecan crunch and finished with a simple powdered sugar glaze, they’re a delightful treat perfect for breakfast or an autumn snack.
Ingredients
Scale
Main Ingredients
- 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
Dough and Rolling
- ¼ cup all-purpose flour (for rolling)
- 3 (8oz.) 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
- Prepare muffin tin: Preheat your oven to 350°F (177°C) and spray the wells of a muffin tin with nonstick spray to ensure easy removal of the muffins after baking.
- Mix pumpkin filling: In a medium bowl, combine the pumpkin puree, ½ cup light brown sugar, melted butter, pumpkin spice, ground cinnamon, and ground allspice. Stir well until fully blended to create a smooth, spiced pumpkin mixture.
- Roll out dough: Lightly dust a clean countertop with the all-purpose flour. Roll out one can of Hawaiian crescent roll dough, pressing all seams together to form one sheet. Use a rolling pin to roll the dough thinly but carefully to avoid tearing, ensuring it does not stick to the work surface.
- Spread filling: Evenly spread one-third of the pumpkin spice mixture over the rolled-out dough, covering the surface fully from edge to edge.
- Form logs: Starting from the long side, tightly roll the dough into a log. Then cut the log in half, and cut each half lengthwise to expose the layered filling.
- Create rolls: Roll up each sliced piece like a traditional cinnamon roll shape and carefully place them into the prepared muffin tin wells, fitting snugly.
- Repeat process: Repeat steps 3-6 with the remaining two cans of crescent roll dough and pumpkin filling, yielding a total of 12 muffins.
- Add toppings: Sprinkle the tops of the assembled muffins with the remaining ½ cup light brown sugar and scatter the pecan pieces over each muffin for a crunchy, sweet topping.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the muffins are golden brown and cooked through.
- Cool muffins: Remove the muffin tin from the oven and allow the muffins to cool slightly in the tin to set before glazing.
- Prepare glaze: In a small bowl, whisk together the powdered sugar and whole milk until smooth to create a simple glaze.
- Glaze and serve: Drizzle the glaze over the warm muffins and serve immediately for the best taste and texture.
Notes
- These muffins are packed with the classic flavors of fall and take less than 20 minutes to bake.
- The pecan topping adds a pleasant crunch and pairs well with the sweet brown sugar.
- The glaze is optional but adds a lovely sweetness and finish to the muffins.
- Use fresh pumpkin puree or canned pumpkin for convenience.
- Ensure the dough is rolled evenly to avoid tearing during shaping.
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
