Pumpkin Spice Cruffins
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Pumpkin Spice Cruffins — What you get when you marry a croissant with pumpkin spice and bake it in a muffin pan!! The EASIEST recipe that uses just a handful of convenience ingredients, ready in 20 minutes, and perfect for pumpkin season!!
What Is a Cruffin?
If you’ve never jumped on the cruffin bandwagon, now is your chance! Cruffins are a cross between a croissant and a muffin. Sometimes they’re filled with custards or other fillings, and they’re always super flaky and buttery.
This super easy pumpkin spice cruffin recipe is ready in 20 minutes and takes advantage of refrigerated crescent roll dough, otherwise called croissant dough. As much as I love ordering handmade cruffins at the bakery, I wasn’t about to make croissant dough from scratch!
The cruffins are tender, flaky, buttery, and are made with both pumpkin puree as well as pumpkin spice. The pumpkin puree helps help them nice and moist while the pumpkin spice drives home those comforting flavors of fall.
I topped the pumpkin cruffins with a simple confectioners’ sugar and milk glaze, but you can omit it. I am a frosting and glaze person all the way so I personally couldn’t omit it.
What’s in the Pumpkin Cruffins?
To make this pumpkin cruffin recipe, you’ll need:
- All purpose flour
- Pumpkin puree
- Refrigerated crescent roll dough (croissant dough)
- Granulated sugar
- Pumpkin pie spice
How to Make Pumpkin Spiced Cruffins
Pumpkin cruffins couldn’t be simpler to make!
Open the tubes of dough and carefully unroll the dough on a floured surface so that you have two separate 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 over one of the rectangles of dough, leaving a small margin at the edges, and set it aside.
In a small both, combine the sugar, pumpkin pie spice, cinnamon, and sprinkle half the mixture over the pumpkin puree.
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, and roll each up, similar to how you’d roll up a cinnamon roll. The difference here is that you’re rolling them one by one, whereas with cinnamon roll dough you typically roll up the entire log of dough, then slice it from there.
Top each roll with the remaining amount of the pumpkin spice mixture, place into the wells of a greased muffin pan, and bake.
While the cruffins bake, whisk together a quickie simple confectioners’ sugar and milk glaze if you’re feeling like glazing them.
What Kind Of Muffin Pan Is Best for Cruffins?
This recipe makes 6 oversized cruffins, so if you’re using a 12-count pan, you will only use half the wells. Stagger the dough evenly across the pan.
Note that the cruffins will really rise and puff up while baking! That’s part of their appeal and what makes them so good is that they are light and airy.
Can I Make My Own Croissant Dough?
Of course you’re welcome to make your own croissant dough for this recipe, but that’s one baking project I have never tackled and truthfully, never want to!
Can I Prepare This Recipe Ahead of Time?
A few readers have asked whether they can assemble the cruffins the night before and then bake them in the morning.
I have only made these straight through and my guess is that you would need to do that because I don’t know how well the dough would hold up overnight.
What to Serve with Cruffins
This pumpkin breakfast recipe pairs nicely with scrambled eggs, sliced fruit, bacon, and any other breakfast side dish you’re craving.
Here are some more seasonal breakfast recipes to serve alongside the pumpkin cruffins:
- Baked Gam and Cheese Omelet
- Cheesy Egg Casserole with Bacon
- Cheesy Hash Brown Quiche
- Vanilla Fruit Salad
- Fruit and Granola Yogurt Bowls
Tips for the Best Cruffins
Make sure not to overbake them. Crescent roll or croissant roll dough is delicate, buttery, and in the final minutes of baking is prone to getting a little too done for my liking.
I bake these for about 20 minutes, but that will depend on exactly how big your cruffins are, your oven, pan, climate and ingredient variances, and so forth.
Cruffins are best warm and fresh in my opinion. They’re a wonderful option for a cozy weekend breakfast or fall or winter brunch. People will devour them!
- 2 to 3 tablespoons all-purpose flour, for flouring your counter or work surface
- 3 tablespoons pumpkin puree
- two 8-ounce tubes refrigerated crescent roll dough (croissant dough)
- 2 tablespoons granulated sugar
- 1 to 2 teaspoons pumpkin pie spice, or to taste
- 1 teaspoon cinnamon, or to taste
- 1 cup confectioners' sugar, sifted if yours if very lumpy
- 1 to 2 tablespoons milk or cream (water may be substituted)
- 1 teaspoon vanilla extract
- 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.
Tip - If you want to add allspice, ginger, nutmeg, cardamom, or any other warming spices typically associated with fall and pumpkin desserts, go for it. I would use 1/2 to 1 teaspoon depending on the spice.
Amount Per Serving: Calories: 566Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 469mgCarbohydrates: 77gFiber: 3gSugar: 30gProtein: 7g
More Pumpkin Breakfast Recipes:
My FAVORITE PUMPKIN RECIPES on my blog!
My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!
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