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Ingredients
Scale
- 2 tablespoons unsalted butter, melted
- 1 (8 oz.) tube of refrigerated crescent rolls
- 1 cup pumpkin puree (patted dry with paper towels)
- 2 tablespoons packed light-brown sugar
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
- ½ cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and prepare a cupcake pan with melted butter.
- Unroll the crescent dough on parchment paper, sealing any perforations.
- Mix pumpkin puree, sugars, vanilla, and spices in a bowl until well combined. Add the egg yolk and stir until smooth.
- Spread the pumpkin mixture evenly over the dough.
- Roll the dough tightly into a log and slice into eight equal pieces.
- Arrange the slices in the cupcake pan and brush with melted butter.
- Bake for 16-18 minutes or until golden brown.
- Whisk powdered sugar and milk until smooth for glaze and spoon over cooled muffins.
Notes
Ensure pumpkin puree is well-drained to keep muffins from being soggy.
Taste the filling before rolling to adjust sweetness and spice to your preference.
Monitor baking closely to avoid over-browning.
- Prep Time: 10 minutes
- Cook Time: 16-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg