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4.20
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5
votes
Muffin Tin Pumpkin Pies with Cinnamon Roll Crust
Delicious muffin tin mini pumpkin pies with a cinnamon roll crust will be your favorite quick and easy fall treat!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Desserts
Cuisine:
American
Servings:
8
servings
Author:
Andrea Updyke
Ingredients
1 8-
count package regular cinnamon rolls
not jumbo size
1 ½
cups
pumpkin pie mix
¼
cup
evaporated milk
1
egg
Flour for rolling
Instructions
Preheat the oven to 350 and grease 8 cups in a muffin pan with nonstick cooking spray.
Open the cinnamon roll package and separate each roll.
Sprinkle some flour on a flat surface and use a rolling pin to roll each cinnamon roll until it’s flat.
Carefully press each cinnamon roll into the muffin pan to form a cup.
In a large bowl, whisk together the pumpkin pie mix, evaporated milk, and egg until smooth and well combined.
Spoon the pumpkin mixture into the cinnamon roll cups.
Place the pan in the oven to bake for 20 to 25 minutes, until the edges of the cinnamon rolls are golden brown.
Allow to cool in the pan until safe to touch, then transfer the pie cups to a wire cooling rack to cool completely before serving.
Serve with the icing from the cinnamon rolls, whipped cream, or ice cream and enjoy!
Notes
Enjoy right away. Refrigerate leftovers in an airtight container.
Nutrition
Serving:
1
g
|
Calories:
220
kcal
|
Carbohydrates:
37.9
g
|
Protein:
3.9
g
|
Fat:
6.2
g
|
Cholesterol:
23
mg
|
Sodium:
462
mg
|
Fiber:
4.7
g
|
Sugar:
10.8
g