• Preheat oven to 375º

Pumpkin Filling

• In a medium bowl, add pumpkin puree, sugar, cinnamon, ginger, cloves, allspice and milk. Mix well.

Cream Cheese Filling

• Beat softened cream cheese in a medium bowl until smooth.
• Add the egg, sugar, lemon and vanilla. Beat until combined.

Streusel Filling

• In a medium bowl, add the brown sugar, butter, cinnamon and flour. Cut with two forks or with a pastry blender until the mixture resembles coarse crumbs.

Assembling The Muffins

• Place the first crescent roll sheet down on a floured surface. Pinch the perforations together and roll dough out. Measure out a little over 1-inch strips. Cut with a pizza cutter or sharp knife horizontally. (You should have 6-7 strips.)
• Then cut down the center making 12-14 equal strips.
• Place one strip in front of you and cover the strip with cream cheese filling.
• Then place a strip of pumpkin filling over the cream cheese.
• Crumble a small amount of streusel on top of the pumpkin filling.
• Place one of the remaining strips over the top of the streusel.
• Take the two strips together, and twist together 3-4 times.
• Place in a muffin tin sprayed with non-stick cooking spray, overlapping the strip on itself.
• Repeat with the remaining ingredients.
• Bake for 13 minutes or until golden.
• Remove from the baking sheet and place on a cooling rack.

Icing

• In a small bowl, stir powdered sugar, milk, and vanilla together.
• Once cooled, drizzle icing over the top of each muffin.