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Pumpkin-Cream Cheese Muffins

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  0 reviews
  • 10 min prep time
  • 30 min total time
  • 6 ingredients
  • 8 servings
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No batter needed for these pie-inspired breakfast pastries with a flaky crescent base and creamy Danish-like filling.

Jocelyn Delk Adams Jocelyn Delk Adams
September 20, 2016

Ingredients

3
tablespoons packed light brown sugar
3
teaspoons pumpkin pie spice
4
oz cream cheese, softened
3
tablespoons canned pumpkin (not pumpkin pie mix)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
2
tablespoons butter

Steps

  • 1 Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2 In small bowl, mix 3 tablespoons packed light brown sugar and 3 teaspoons pumpkin pie spice; set aside. In another small bowl, mix 4 oz cream cheese, softened, 1 tablespoon of the brown sugar mixture and 3 tablespoons canned pumpkin (not pumpkin pie mix).
  • 3 Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls on work surface; press perforations to seal. Cut dough into 8 squares. Cut each of the squares into 5 rows by 4 rows to make 20 mini squares each.
  • 4 Melt 2 tablespoons butter. Add 20 mini squares crescent dough to bottom and halfway up side of each muffin cup; brush butter on each square as an adhesive.
  • 5 Sprinkle 1/4 teaspoon of the brown sugar mixture on top of crescent dough in each. Layer with about 1 tablespoon pumpkin cream cheese mixture, using all of mixture, and top with another 1/4 teaspoon brown sugar mixture, using mixture up.
  • 6 Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
  • 1 Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2 In small bowl, mix 3 tablespoons packed light brown sugar and 3 teaspoons pumpkin pie spice; set aside. In another small bowl, mix 4 oz cream cheese, softened, 1 tablespoon of the brown sugar mixture and 3 tablespoons canned pumpkin (not pumpkin pie mix).
  • 3 Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls on work surface; press perforations to seal. Cut dough into 8 squares. Cut each of the squares into 5 rows by 4 rows to make 20 mini squares each.
  • 4 Melt 2 tablespoons butter. Add 20 mini squares crescent dough to bottom and halfway up side of each muffin cup; brush butter on each square as an adhesive.
  • 5 Sprinkle 1/4 teaspoon of the brown sugar mixture on top of crescent dough in each. Layer with about 1 tablespoon pumpkin cream cheese mixture, using all of mixture, and top with another 1/4 teaspoon brown sugar mixture, using mixture up.
  • 6 Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Expert Tips

Don’t have pumpkin pie spice? Ground cinnamon is an easy swap.

Prepare the night before; cover and refrigerate until morning, then uncover and bake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
174.0
% Daily Value
Total Fat
9.0g
14%
Saturated Fat
4.8g
24%
Cholesterol
23.2mg
8%
Sodium
207.9mg
9%
Total Carbohydrate
19.7g
7%
Dietary Fiber
0.9g
4%
Sugars
4.5g
Protein
3.8g
% Daily Value*:
Vitamin C
0.70%
1%
Calcium
5%
5%
Iron
6.80%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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