Description

Indulge in the delightful combination of pumpkin pie and cinnamon rolls with these Pumpkin Pie Cinnamon Roll Cups. These cute, individual-sized treats are perfect for fall gatherings or a special dessert at home.

Ingredients

Cinnamon Roll Cups:

1 can (8-count) refrigerated cinnamon rolls with icing

Pumpkin Filling:

3/4 cup canned pumpkin puree
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 egg

Topping:

Whipped cream or icing for topping (optional)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
Separate the cinnamon rolls and press each one into a muffin cup, pressing the dough up the sides to form little cups.
Mix together the pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and egg until smooth.
Spoon the pumpkin mixture evenly into each cinnamon roll cup, filling about 3/4 full.
Bake for 15 to 18 minutes until the edges are golden brown and the pumpkin filling is set.
Remove from oven and let cool slightly before drizzling with the icing or topping with whipped cream. Serve warm or at room temperature.

Notes

To elevate flavor, add a dash of maple syrup to the filling.
These cups are great for brunch or holiday dessert trays and can be made a day ahead.