Baking Instructions

• Preheat the oven to 350°F and spray the wells of a muffin tin with nonstick spray.
• In a medium bowl, mix together the pumpkin puree, ½ cup brown sugar, melted butter, pumpkin spice, ground cinnamon, and allspice.
• Dust a clean countertop with the flour and roll out one can of crescent roll dough, pressing all the seams together. Roll with a rolling pin until thin, but not too hard.
• Spread a third of the pumpkin puree mix over crescent roll dough and roll up from the long side to create a log.
• Cut the log directly in half then cut the halves lengthwise, you will be able to see all the layers.
• Roll up the sliced dough just like you would a cinnamon roll and place the dough in the prepared muffin pan.
• Repeat with the other two cans of dough and the remaining pumpkin puree.
• Sprinkle the remaining ½ cup of light brown sugar and the chopped pecans on top of the muffins.
• Bake for 15 to 18 minutes or until done. Remove from oven and allow to cool.
• Prepare the optional glaze by whisking together the powdered sugar and milk in a small bowl.
• Drizzle glaze over cruffins and serve.