Easy Pumpkin Spice Cruffins

Preheat the oven to 350 degrees and spray the muffin pan cups with non-stick spray. Set aside for now.
In a medium mixing bowl, combine the pumpkin puree, melted butter, 1/2 cup brown sugar, pumpkin spice, cinnamon, and allspice. Stir until well mixed.
½ cup pumpkin puree, ⅓ cup butter, 1 tablespoon pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon allspice
Lightly sprinkle a countertop or wooden cutting board with flour. Open one can of crescent roll dough and place it on the countertop. Press the seams of the dough together.
flour for rolling dough
Use a floured rolling pin to lightly roll the dough into a thin rectangle.
Spread 1/3 of the pumpkin puree mixture over the crescent roll dough
Working from the long side, roll the dough up to create a log.
Cut the rolled log of dough in half crosswise giving you two shorter logs. Cut each of the short logs lengthwise in half creating four total long strips of dough.
Roll each strip as you would a cinnamon roll, with the layered side out.
Place each roll in a sprayed muffin pan.
Repeat with the two remaining packages of crescent roll dough. You will have 12 rolls when finished.
In a small bowl, combine the remaining brown sugar and chopped pecans. Evenly distribute the mixture over the top of the cruffins.
½ cup chopped pecans
Bake for 18 to 20 minutes or until done.
Remove from oven and allow to cool.
In a small bowl whisk together powdered sugar and milk.
½ cup powdered sugar, 2 tablespoons milk or half and half
Drizzle glaze over cruffins and serve.

Easy Pumpkin Spice Cruffins

Ingredients

For the Glaze:

Instructions

Notes

Nutrition