Description
These Pumpkin Pie Cinnamon Roll Cups are a delightful twist on traditional pumpkin pie, combining the flavors of pumpkin pie with the convenience of individual cinnamon roll cups. Perfect for a fall dessert or Thanksgiving treat.
Ingredients
Scale
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon roll dough (8 rolls)
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping:
- Whipped cream or icing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Prepare the cups: Flatten and press each cinnamon roll into the muffin cups to create cups.
- Make the filling: Mix pumpkin puree, sugar, pumpkin pie spice, egg, and vanilla until smooth.
- Fill the cups: Spoon the pumpkin mixture into the cinnamon roll cups.
- Bake: Bake for 15-18 minutes until golden and set.
- Serve: Cool for 5 minutes, then transfer to a wire rack. Top with icing or whipped cream before serving.
Notes
- Sprinkle with extra cinnamon sugar before baking for added flavor.
- Best served warm but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
