Pumpkin Spice Cruffins
User Reviews
4.4
Pumpkin Spice Cruffins
Description
The Pumpkin Spice Cruffins start with refrigerated crescent roll dough rolled out and layered with pumpkin puree and a spiced sugar mixture containing pumpkin pie spice and cinnamon. The dough is folded to encase the filling, rolled into a log, sliced, and placed into a muffin tin to proof and bake into individual pastries resembling a cross between a croissant and muffin, hence 'cruffin.'
Baked at 350°F until golden, the dough develops flaky layers around a sweet and spiced pumpkin interior. A glaze made from confectioners' sugar, milk, and vanilla is applied after baking to add sweetness and a delicate finish.
The recipe suggests customizing the spice blend with additions like allspice, ginger, nutmeg, or cardamom to enhance the flavor complexity typical of fall desserts.
Ingredients
Cruffins
- 2 to 3 tablespoons all-purpose flour for flouring your counter or work surface
- 3 tablespoons pumpkin puree
- crescent roll dough croissant dough, two 8-ounce tubes, refrigerated
- 2 tablespoons granulated sugar
- 1 to 2 teaspoons pumpkin pie spice or to taste
- 1 teaspoon cinnamon or to taste
Glaze
- 1 cup confectioners' sugar sifted if yours if very lumpy
- 1 to 2 tablespoons milk water may be substituted, or cream
- 1 teaspoon vanilla extract
Instructions
- Cruffins - Preheat oven to 350F and generously spray 6 wells of a muffin pan with cooking spray or grease and flour the pan. Note - I yield 6 cruffins with this recipe and if you're using a standard 12-cup pan, stagger the cruffins over the entire pan. Set pan aside.
- Open the tubes of crescent roll dough and carefully unroll the dough on a floured surface so that you have two large rectangles. Make sure there aren’t any cracks, perforations, or holes in the dough or wide seams. If so, use your fingers to pinch the dough together to seal it up.
- Evenly spread the pumpkin puree on one of the rectangles, leaving a 1/2-inch bare margin at the edges; set aside.
- To a small bowl, combine the sugar, pumpkin spice, cinnamon, and stir to combine.* (See Notes below)
- Evenly sprinkle half the mixture over the pumpkin puree on the dough.
- Top this with the other rectangle of dough so that you’ve now got the pumpkin puree and spice mixture sandwiched in between the two rectangles of dough.
- Slice the dough into long strips about 1 1/2-inches wide (or so that you yield 6 long strips), and roll each up, similar to how you’d roll up a cinnamon roll.
- Top each cruffin roll with the remaining amount of the sugar-pumpkin spice mixture, place into the 6 wells of the prepared pan, and bake for about 20 minutes, or until the dough has set, is puffed, and lightly golden. Note - Cruffins will expand and puff up pretty dramatically as they bake, this is normal. Allow to cool in the pan momentarily before glazing and removing.
- Glaze - Optionally, while the cruffins bake, to a small bowl, add the confectioners' sugar, milk, vanilla, and whisk until smooth and the desired consistency has been reached. Adjust with adding slightly more sugar or milk, depending on if it's too thin or too thick.
- Evenly drizzle the glaze over the cruffins after they've cooled momentarily and serve immediately. Cruffins are best warm and fresh but will keep airtight at room temp for up to 4 days.
Notes
- You may add spices such as allspice, ginger, nutmeg, or cardamom in quantities of 1/2 to 1 teaspoon to customize the pumpkin spice blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 566kcal | 28% |
| Carbohydrates | 77g | 26% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 50mg | 17% |
| Sodium | 469mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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