Pumpkin Cinnamon Roll Muffins are the ultimate cozy treat—combining the warm spices of fall with the gooey sweetness of cinnamon rolls, all wrapped up in a muffin-sized delight. These muffins start with crescent roll dough layered with a rich pumpkin-spice filling, rolled up like cinnamon rolls, and baked until golden. Topped with chopped pecans and a drizzle of vanilla glaze, they’re perfect for breakfast, dessert, or a midday snack. The best part? They’re quick to make and deliver all the comfort of homemade cinnamon rolls without the fuss of yeast or long rise times.
Ingredients (Makes 12 Muffins):
For the Muffins:
- 3 cans (8 oz each) crescent roll dough
- ½ cup pumpkin puree
- ⅓ cup salted butter, melted
- 1 cup light brown sugar, divided
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- ½ cup chopped pecans (optional)
- ¼ cup all-purpose flour (for dusting)
For the Glaze:
- ½ cup powdered sugar
- 2 tbsp whole milk
- ½ tsp vanilla extract
👨🍳 Instructions:
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
- Lightly flour your countertop to prevent sticking.
2. Make the Pumpkin Filling
- In a medium bowl, mix together pumpkin puree, melted butter, ½ cup brown sugar, pumpkin pie spice, cinnamon, and allspice.
- Stir until smooth and well combined. This mixture will be spread inside the dough layers.
3. Prepare the Dough
- Open one can of crescent roll dough and unroll it onto the floured surface.
- Press the seams together to form a single sheet.
- Roll gently with a rolling pin to flatten slightly.
4. Fill and Roll
- Spread a third of the pumpkin mixture evenly over the dough.
- Sprinkle a few tablespoons of brown sugar and some chopped pecans on top.
- Roll the dough tightly from the long side to form a log.
- Cut the log into 4 equal pieces and place each piece into a muffin cup, spiral side up.
- Repeat with the remaining two cans of dough and filling.
5. Top and Bake
- Sprinkle the remaining brown sugar and pecans over the tops of the muffins.
- Bake for 15–18 minutes, or until golden brown and puffed.
- Remove from oven and let cool slightly in the pan.
6. Make the Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over warm muffins for a sweet finish.
Serving Suggestions:
- Serve warm with a cup of coffee or chai tea.
- Pair with a scoop of vanilla ice cream for dessert.
- Add a dollop of whipped cream and a sprinkle of cinnamon for extra flair.
Tips & Variations:
- Cream cheese twist: Spread softened cream cheese on the dough before adding the pumpkin filling.
- Nut-free option: Skip the pecans or substitute with sunflower seeds.
- Make ahead: Assemble muffins and refrigerate overnight; bake fresh in the morning.
- Gluten-free version: Use gluten-free crescent dough if available.
These muffins are a celebration of fall flavors and indulgent textures—perfect for someone like you who loves creative, crowd-pleasing treats. Want to pair them with a tropical dessert or a sugar-free option next? I’ve got plenty of ideas to keep the baking magic going.