Description
Indulge in the perfect blend of pumpkin pie and cinnamon rolls with these delightful Pumpkin Pie Cinnamon Roll Cups. These individual treats are a delicious twist on classic flavors, making them ideal for fall gatherings or holiday celebrations.
Ingredients
Scale
Cinnamon Roll Cups:
- 1 can (8 count) refrigerated cinnamon roll dough with icing
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 large egg
- Whipped cream for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Form Crusts: Separate the cinnamon rolls, flatten slightly, and press into the bottom and up the sides of each muffin cup.
- Make Filling: In a bowl, mix pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, and egg until smooth.
- Fill Cups: Spoon the pumpkin filling into each cinnamon roll cup, filling about 3/4 full.
- Bake: Bake for 15-18 minutes until golden and set. Cool in pan for 10 minutes, then transfer to a wire rack.
- Finish: Drizzle with icing, top with whipped cream if desired.
Notes
- You can make these ahead and refrigerate for up to 3 days.
- Homemade cinnamon rolls can be used for a personalized touch.
- Add a pinch of nutmeg for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 16g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
