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Mini Pumpkin Monkey Cheesecakes

Is it monkey bread? Is it a muffin? Is it cheesecake? Is it pumpkin cake? Who knows, all we know is its a little of everything an a lot of scrumptious!

Makes roughly 14-16 muffins


2 Pillsbury crescent roll packages

1/2 cup of sugar

1 tbl of cinnamon

½ cup earth balance butter

8 oz of Follow your Heart Cream Cheese

1-2 tsp of pumpkin spice

1/3 cup of packed brown sugar

1/2 cup of pumpkin puree

Icing ingredients:

½ cup powdered sugar

3 tbl of non dairy milk

½ tsp of vanilla extract

(I used Califia pecan caramel flavored creamer instead of milk and vanilla)


Preheat oven to 375

In a small sauce pan add your butter, cream cheese, brown sugar, pumpkin and pumpkin spice

Heat over medium high until full mixed and butter is melted

Set aside

In a large mixing bowl add your white sugar and cinnamon, mix well

Remove crescent rolls from package and keep in tact

Pinch off slightly less than ½ inch pieces and form into ball

Place into the large bowl of cinnamon and sugar

Repeat with remaining crescent rolls

Toss tiny balls around in sugar and cinnamon to full coat

Place a few into each muffin cup

Pour a little of your butter mix into the muffin pans

Carefully toss them around to full coat, add more butte mix if needed

Once each muffin cup has butter mix place into oven and bake for roughly 15 minutes

Remove and let cool for 5 minutes or so

Carefully remove from pan

Mix together you icing ingredients

Drizzle with icing

(I used a 8 muffin cup pan so had to repeat entire process)


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