Pumpkin Spice Marshmallow Puffs

Preheat oven to 375ºF.

In a small bowl, mix together the granulated sugar, flour and spice. Set aside.

Separate crescent rolls into 8 triangles and lay on a flat surface. Have the melted butter handy in a little shallow bowl.

First dip each marshmallow in the melted butter, then dip each in the sugar and flour mixture and coat evenly.

Place 2 marshmallows side by side at the widest end of a crescent roll. Wrap the side inwards over the marshmallows then roll up the dough triangle until marshmallows are completely covered. Pinch together all of the seams with your fingers to make sure they are sealed. Repeat process for all marshmallows until all crescent rolls are filled.

Dip the bottom of each filled crescent roll in the remaining butter and place buttered side down into a greased muffin pan. You may place muffin pan on a cookie sheet in case of spillage.

Bake at 375ºF for 12-15 minutes or until tops are golden. Remove from oven and let the crescent puffs cool for 1-2 minutes. Then remove them from the pan and place them on a cooling rack with a sheet of wax paper underneath and prepare the glaze.

In a small bowl mix together the powdered sugar, syrup and milk until smooth. Then drizzle evenly over the crescent rolls with a spoon and let the glaze set.

If you want to add sprinkles, add them before the glaze sets.

You can serve these warm or at room temperature. Either way they are just as tasty. And they still taste good the second day if stored in an airtight container.

Recipe adapted from Magic Marshmallow Crescent Puffs.