Pumpkin Cinnamon Roll Muffins
Easy Pumpkin Cinnamon Roll Muffins are overflowing with the glorious flavors of fall yet take less than 20 minutes to bake up to tasty perfection! Topped off with sweet brown sugar, crunchy pecans, and a 2-ingredient glaze!
Start your morning off with another mouthwatering pumpkin treat like a chocolate chip Pumpkin Scone or a warm slice of Pumpkin Coffee Cake!
These Easy Pumpkin Cinnamon Roll Muffins are a quick and simple way to enjoy the flavors of the season! Made with refrigerated Hawaiian crescent roll dough and a 6-ingredient filling, they’re so easy that you’ll be making them until the next season rolls in!
Pour yourself an oversized mug of coffee and grab a warm Pumpkin Cinnamon Roll while you sit on the porch and catch the autumn breeze! Or cozy up with one or two on the couch with a fleece blanket!
Either way, these easy-to-make pumpkin rolls are a recipe you don’t want to miss out on!
Ingredients For Pumpkin Cinnamon Roll Muffins
- Pumpkin Puree
- Light Brown Sugar
- Salted bUtter
- Pumpkin Spice
- Ground Cinnamon
- Ground Allspice
- All-Purpose Flour
- Hawaiian Crescent Rolls
- Pecan Piececs
- Powdered Sugar
- Whole Milk
Finding That Fall Flavor In These Crescent Roll Muffins!
The delicious fall flavor in these pumpkin cinnamon roll muffins is found in the filling! This is made with ingredients like pumpkin puree, pumpkin spice, cinnamon, and allspice.
All classic flavors of fall that we look forward to every year! I also enjoy topping these muffins with a sprinkle of brown sugar and chopped pecans.
However, the toppings can be changed to fit your taste buds! Maybe you like chocolate with your pumpkin – if that’s the case you can melt down chocolate chips and drizzle them over the tops of the muffins!
For a taste of sweet, sticky caramel, drizzle them with your favorite caramel sauce!
How To Make Easy Pumpkin Cinnamon Rolls Muffins
- Preheat the oven and spray nonstick cooking spray in the wells of a muffin tin.
- Mix the pumpkin puree, brown sugar, melted butter, pumpkin spice, ground cinnamon, and allspice together.
- Roll the crescent roll dough out onto a floured surface and press all of the seams together.
- Spread a portion of the pumpkin puree mix over the crescent roll dough. Then roll it up from the long side to create a log.
- Cut the log in half, then cut the halves lengthwise.
- Roll up the sliced down just like a cinnamon roll and transfer them into the prepared muffin pan.
- Repeat this process with all of the cans of dough and pumpkin puree.
- Sprinkle the tops of the muffins with light brown sugar and chopped pecans.
- Bake the pumpkin muffins and then remove them from the oven to cool.
- Prepare the optional glaze by whisking together powdered sugar and milk. Then drizzle the glaze over the cruffins and serve!
Storage Instructions For Pumpkin Cinnamon Roll Muffins
Store these Cruffins at room temperature in an airtight container for up to 3 days.
How To Reheat Cinnamon Roll Muffins
These muffins can be easily warmed up just by popping them in the microwave, one at a time. Just a few seconds does the trick!
More Pumpkin Recipes To Enjoy This Fall:
- Pumpkin Whoopie Pies – Handheld treats with a luxurious cream cheese filling!
- Soft Pumpkin Snickerdoodle Cookies – Soft, tender cookies with a sweetly spiced taste!
- Easy Chocolate Chip Pumpkin Muffins – The perfect fall breakfast everyone will devour!
- The Best Iced Pumpkin Spice Latte Recipe – Made with REAL pumpkin for the best flavor!
- Pumpkin Cream Cheese Bread – Swirled with caramel cream cheese filling!
Steps
Preheat the oven to 350°F and spray the wells of a muffin tin with nonstick spray.
In a medium bowl, mix together the pumpkin puree, ½ cup brown sugar, melted butter, pumpkin spice, ground cinnamon, and allspice.
Dust a clean countertop with the flour and roll out one can of crescent roll dough, pressing all the seams together. Roll with a rolling pin until thin, but not too hard. Make sure the dough isn't sticking to the countertop.
Spread a third of the pumpkin puree mix over crescent roll dough and roll up from the long side to create a log.
Cut the log directly in half then cut the halves lengthwise, you will be able to see all the layers.
Roll up the sliced dough just like you would a cinnamon roll and place the dough in the prepared muffin pan.
Repeat with the other two cans of dough and the remaining pumpkin puree. Each can of dough will make 4 muffins.
Sprinkle the remaining ½ cup of light brown sugar and the chopped pecans on top of the muffins.
Bake for 15 to 18 minutes or until done. Remove from oven and allow to cool.
Prepare the optional glaze by whisking together the powdered sugar and milk in a small bowl.
Drizzle glaze over cruffins and serve.
Notes
- Dough Substitutions – I found Hawaiian Crescent Rolls made for a sweeter muffin. However, you could also use regular crescent roll dough if you’d like!
- Non-Stick Spray – It’s important to spray the wells of the muffin tin with nonstick spray. This way the muffins will pop out easily without damage!
- Keep The Seams Together – Use a rolling pin to roll out the dough, and focus on keeping the seams together. If the seams aren’t tight the muffins could fall apart!
- Cutting The Rolls – To cut the dough logs without squishing them, I like using a thin string like flavorless dental floss!
- Glaze Consistency – If the glaze is too thick you can add a splash more of milk. And if the glaze is too thin you can add more powdered sugar. Feel free to make the glaze as thick or as thin as you like!
- Smaller Portions – This recipe yields a dozen pumpkin cinnamon muffins. But if you’d like a smaller portion, you can use just one package of crescent dough to make 4 muffins. To do this, you’ll also need to cut the pumpkin puree mix in half.
- How Do I Store These Pumpkin Cinnamon Roll Muffins? Store these Cruffins at room temperature in an airtight container for up to 3 days.
- What’s The Best Way To Warm These Up To Enjoy Them Again? These can be easily warmed up just by popping them in the microwave, one at a time. Just a few seconds does the trick!
- Can These Pumpkin Cinnamon Roll Muffins Recipe Be Made With Puff Pastry Dough? Yes, puff pastry dough can be used instead of Hawaiian Crescent Rolls. Check out my Cruffins Recipe for tips on how to do so!
Nutrition
- Calories187
- Carbs28g
- Protein1g
- Fat9g
- Saturated fat4g
- Fiber1g
- Sugar24g
- Sodium49mg
Estimates per serving, when a serving size is listed.
