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
Ingredients:
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)
Directions:
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)