Oh I’m all up in pumpkin heaven over here! Lets get right to the deets!

Thanks to Rachel Ray for the mini muffin tin idea!

You will need

1 mini muffin tray (12 muffins)
2 tbsp canned pumpkin ( not pie filling)
2 tbsp chopped walnuts
1 tsp agave syrup
1 tsp maple syrup
1 tsp brown sugar
Spices- nutmeg, cinnamon and pumpkin pie (season to taste)
1 pkg of crescent roll dough

Roll out dough into 2 sheets, don’t separate triangles!

Mix all other ingredients in a bowl, spoon onto each dough square. Roll up and cut into pieces.
Place each piece into a Pam sprayed muffin tin.

Bake at 350 for 10-15 min

Glaze
1/2 scoop vanilla egg protein powder
1tsp jello sugar free cheesecake pudding mix
Water to mix ( use enough to get smooth consistency)