Recipe By: Queen G's Recipes

Serves: 8

​Prep time: 20 Minutes

Bake time: 20 Minutes

Ingredients

Spices

• 1-1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/8 teaspoon ginger

• 1/4 teaspoon cloves

Base

• 1 package Pillsbury cinnamon rolls

Pumpkin Pie Filling

• 1 cup pumpkin puree

• 1/2 can (150ml) condensed milk

• 1 large egg

Whipped Cream

• 1/2 cup heavy cream

• 2 teaspoons powdered sugar

Directions:

1. Prepare a muffin pan that has been greased with non-stick spray. Set aside.

   
   

2. Open a can of Pillsbury Cinnamon Roll and separate each one. Place a piece of parchment paper over the cinnamon rolls and use a rolling pin to gently flatten.

   
   

3. Press each flattened cinnamon roll into the muffin pan cavities to form a crust. Make sure there are no air pockets.

   
   

4. Preheat the oven to 350F and bake the cinnamon roll cups for 5 minutes. Remove from oven and set aside.

   
   

5. In a bowl, whisk together the pumpkin puree, condensed milk, an egg, cinnamon, salt, ginger, nutmeg, and cloves.

   
   

6. Use the back of a spoon to gently press down the centers of the cinnamon roll cups to create space for the filling.

   
   

7. Fill each cavity about 2/3 full with the pumpkin filling.

   
   

8. Return to the oven and bake for 20 minutes. Let it cool in the pan for 7-10 minutes before transferring to a cooling rack to cool completely (about 45 minutes).

   
   

9. Serve with a swirl of whipped cream and sprinkle of cinnamon. Enjoy!