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Pumpkin-Cream Cheese Muffins

  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 8
  • Pinterest
    262
  • Save
    231
  • Print
    659
  • Facebook
    49

No batter needed for these pie-inspired breakfast pastries with a flaky crescent base and creamy Danish-like filling. MORE+ LESS-

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

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  • 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

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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