Description
These Pumpkin Cinnamon Roll Muffins combine the warm, comforting flavors of pumpkin, cinnamon, and spice in an easy-to-make muffin form. Made with crescent roll dough and topped with brown sugar, toasted pecans, and a simple powdered sugar glaze, they deliver a deliciously soft and flavorful treat perfect for fall or any cozy occasion.
Ingredients
Scale
Filling
- 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
- 3 (8oz.) cans Hawaiian Crescent Rolls
- ¼ cup all-purpose flour (for rolling)
Topping
- ½ cup light brown sugar (packed)
- ½ cup pecan pieces (optional)
Glaze (Optional)
- ½ cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat and prepare muffin tin. Preheat the oven to 350°F (175°C) and spray the wells of a muffin tin with nonstick spray to prevent sticking.
- Make the pumpkin filling. In a medium bowl, thoroughly mix together the pumpkin puree, ½ cup light brown sugar, melted butter, pumpkin spice, ground cinnamon, and allspice until smooth and evenly combined.
- Roll out the crescent dough. Lightly dust a clean countertop with the ¼ cup of all-purpose flour. Roll out one can of crescent roll dough, pressing all the seams together to form one continuous sheet. Roll it out with a rolling pin carefully until thin but not too hard, ensuring the dough doesn’t stick to the surface.
- Spread filling and roll dough. Evenly spread about a third of the pumpkin filling over the rolled-out dough. Starting from the long side, roll the dough up tightly to create a log.
- Slice the dough log. Cut the log in half lengthwise. Then cut each half lengthwise again to reveal the layers inside.
- Form the rolls. Roll up each sliced piece just like a cinnamon roll and place each roll into a prepared muffin tin well.
- Repeat with remaining dough and filling. Repeat the rolling, filling, slicing, and forming process with the other two cans of crescent roll dough and the remaining pumpkin filling. Each can yields 4 muffins, making a total of 12.
- Add topping. Sprinkle the reserved ½ cup light brown sugar and pecan pieces evenly on top of each muffin for a sweet, crunchy finish.
- Bake the muffins. Place the muffin tin in the oven and bake for 15 to 18 minutes or until muffins are golden brown and cooked through. Remove from oven and allow them to cool slightly.
- Prepare optional glaze. In a small bowl, whisk together the powdered sugar and whole milk until smooth and drizzling consistency.
- Drizzle glaze and serve. Drizzle the glaze generously over the warm pumpkin cinnamon roll muffins before serving for added sweetness and moisture.
Notes
- These muffins have all the cozy fall flavors in an easy, quick-to-bake package perfect for breakfasts, brunches, or snacks.
- Pecans add a delightful crunch but can be omitted for nut-free versions.
- The glaze is optional but adds a wonderful sweetness that complements the spices.
- Use room temperature ingredients for best results when mixing.
- Make sure to properly seal the seams on the crescent dough to prevent filling from leaking during baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
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
