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!
Servings 8
Calories 220kcal
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!
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 37.9g | Protein: 3.9g | Fat: 6.2g | Cholesterol: 23mg | Sodium: 462mg | Fiber: 4.7g | Sugar: 10.8g