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Pumpkin Roll Muffins


  • Author: Vera Z.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 8 muffns 1x
  • Category: dessert/breakfast
  • Method: bake
  • Cuisine: American

Description

Pumpkin Roll Muffins are a delicious and easy fall dessert recipe with pumpkin, warm spices, refrigerated crescent roll dough, and sweet glaze. Making these delicious rolls in muffin form takes less than 30 minutes!


Ingredients

  • 2 tablespoons unsalted butter-melted
  • 1 (8 oz.) tube of refrigerated crescent rolls
  • 1 cup pumpkin puree (place pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture)
  • 2 tablespoons packed light-brown sugar
  • 1 ½ tablespoon granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon of nutmeg
  • 1 egg yolk
  • ½ teaspoon vanilla extract

Glaze:

  • 12 tablespoons milk
  • 1/2 cup powdered sugar

 


Instructions

  1. Preheat the oven to 375 F. Brush cupcake pan with melted butter generously and set aside. You’ll have 8 rolls.
  2. On a sheet of parchment paper unroll the crescent dough sheet. If using crescent rolls, seal the perforation to make large rectangle
  3. Place drained pumpkin puree in a bowl, add sugar, brown sugar, vanilla, and spices. Stir with a fork. Taste and add more sugar or spices to your taste, if desired. Add egg yolk and stir well to combine.
  4. Spread into an even layer over the dough.
  5. Beginning on the long side of the rectangle, roll the dough into a log.
  6. Slice the log in 8 pieces. Arrange rolls in the pan.
  7. Brush the top with melted butter and bake until golden brown (about 16-18 min). If it starts browning too quickly, tent the top with aluminum foil.
  8. Stir together glaze ingredients and spoon over slightly cooled cupcakes.