Description
Indulge in the delicious fusion of pumpkin pie and cinnamon rolls with these delightful Pumpkin Pie Cinnamon Roll Cups. These individual treats are perfect for fall gatherings or a cozy night in.
Ingredients
Scale
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon rolls with icing (8-count)
Pumpkin Filling:
- 3/4 cup canned pumpkin purée
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg
Optional Toppings:
- Whipped cream or icing for topping (optional)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F and lightly grease a muffin tin.
- Prepare cinnamon roll cups: Separate the cinnamon rolls and press each one into the bottom and up the sides of each muffin cup to form small crusts.
- Make pumpkin filling: In a medium bowl, whisk together pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and egg until smooth.
- Fill the cups: Spoon the pumpkin filling evenly into each cinnamon roll cup.
- Bake: Bake for 15–18 minutes until the filling is set and the edges are golden brown.
- Cool and serve: Let cool slightly in the pan before transferring to a wire rack. Drizzle with reserved icing or top with whipped cream before serving.
Notes
- For a richer flavor, add a tablespoon of cream cheese to the filling.
- Best served warm but can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 17g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
