Lunch: Pumpkin-Cream Cheese Muffins

No batter needed for these pie-inspired breakfast pastries with a flaky crescent base and creamy Danish-like filling.

Ingredients

3 tablespoons packed light brown sugar
3 teaspoons pumpkin pie spice
4 oz cream cheese, softened
3 tablespoons canned pumpkin (not pumpkin pie mix)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
2 tablespoons butter

Instructions

Heat oven to 375 °F. Spray 8 regular-size muffin cups with cooking spray.
In small bowl, mix 3 tablespoons packed light brown sugar and 3 teaspoons pumpkin pie spice; set aside. In another small bowl, mix 4 oz cream cheese, softened, 1 tablespoon of the brown sugar mixture and 3 tablespoons canned pumpkin (not pumpkin pie mix).
Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls on work surface; press perforations to seal. Cut dough into 8 squares. Cut each of the squares into 5 rows by 4 rows to make 20 mini squares each.
Melt 2 tablespoons butter. Add 20 mini squares crescent dough to bottom and halfway up side of each muffin cup; brush butter on each square as an adhesive.
Sprinkle 1/4 teaspoon of the brown sugar mixture on top of crescent dough in each. Layer with about 1 tablespoon pumpkin cream cheese mixture, using all of mixture, and top with another 1/4 teaspoon brown sugar mixture, using mixture up.
Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

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