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Pumpkin Spice Cruffins
4.4 from 102 votes

Pumpkin Spice Cruffins

Pumpkin Spice Cruffins combine pumpkin puree and warming spices sandwiched between two layers of crescent roll dough baked in a muffin pan to yield a layered, flaky pastry with autumnal flavors. A sweet vanilla glaze adds moisture and gloss. The recipe allows for flexible spice additions to personalize the aromatic profile. These cruffins offer a soft, spiced interior with a subtly crisp exterior.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 566 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Evenly spread the pumpkin puree on one of the rectangles, leaving a 1/2-inch bare margin at the edges; set aside.
  4. To a small bowl, combine the sugar, pumpkin spice, cinnamon, and stir to combine.* (See Notes below)
  5. Evenly sprinkle half the mixture over the pumpkin puree on the dough.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 566

% 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.