Description
Delight in these Pumpkin Cinnamon Roll Muffins that perfectly capture the essence of fall with their warm spices, pumpkin puree, and a tender, flaky texture. Featuring a sweet brown sugar topping, optional crunchy pecans, and a simple powdered sugar glaze, these muffins are easy to prepare and bake up in under 40 minutes, making them an ideal cozy treat for breakfast or snack time.
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
- ½ cup light brown sugar (packed) for topping
- ½ cup pecan pieces (optional)
Glaze
- ½ cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray the wells of a muffin tin with nonstick spray to ensure easy removal of the muffins after baking.
- Make Pumpkin Mixture: In a medium bowl, combine pumpkin puree, ½ cup light brown sugar, melted butter, pumpkin spice, ground cinnamon, and ground allspice. Mix thoroughly to create a smooth, spiced pumpkin filling.
- Roll Out Dough: Lightly dust a clean countertop with the ¼ cup of all-purpose flour. Roll out one can of crescent roll dough, pressing seams together carefully. Roll the dough to a thin but pliable consistency, avoiding any stickiness to the countertop.
- Spread Filling and Roll: Evenly spread one third of the pumpkin mixture over the rolled-out dough surface. Starting from the long edge, roll the dough tightly into a log shape to encase the filling.
- Slice the Roll: Cut the log in half lengthwise, then cut each half lengthwise again so you can see all the layers of dough and filling distinctly.
- Form Muffins: Roll each sliced piece back up in a cinnamon roll-style spiral and place it into a prepared muffin tin well. This creates a layered and swirled muffin shape.
- Repeat With Remaining Dough and Filling: Repeat steps 3 through 6 with the other two cans of crescent roll dough and the remaining pumpkin filling. Each can yields 4 muffins for a total of 12 muffins.
- Add Toppings: Sprinkle the tops of each muffin with the remaining ½ cup light brown sugar and pecan pieces if using. This adds a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the muffins are golden and cooked through. Remove from oven and let cool slightly in the pan.
- Prepare Glaze: While the muffins cool, whisk together powdered sugar and whole milk in a small bowl until smooth to form a simple glaze.
- Glaze and Serve: Drizzle the glaze over the warm muffins just before serving to add a sweet finishing touch.
Notes
- These Pumpkin Cinnamon Roll Muffins bake quickly in under 20 minutes, making them a perfect fast-fall treat.
- Use pecans to add extra texture and crunch, or omit for a nut-free option.
- The glaze is optional but adds a lovely sweetness complementing the spice and pumpkin flavors.
- Ensure the dough is rolled thin and not sticky to avoid tearing during rolling and slicing.
- Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 187
- 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
