Pumpkin Spice Cruffins đđ„ are what you get when you marry a croissant with pumpkin spice and bake it in a muffin pan. This EASY recipe uses just a handful of convenience ingredients, is ready in 20 minutes, and is perfect for pumpkin season!
Easy Pumpkin Spice Cruffin Recipe Â
- 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.Â
- 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!Â
- 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.
Ingredients in Pumpkin Spice Cruffins
- Refrigerated crescent roll dough : This shortcut ingredient keeps the cruffins fast and easy. Homemade croissant dough can be used, but it turns this into a much bigger baking project one baking project I have never tackled and truthfully, never want to!f
- Pumpkin puree and all-purpose flour: These create the pumpkin filling. Use pure pumpkin puree, not pumpkin pie filling, and the flour helps thicken the filling so it is not too loose.
- Granulated sugar, pumpkin pie spice, and cinnamon: These give the cruffins their sweet, cozy pumpkin spice flavor.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Spiced Cruffins
- Open the tubes of dough and carefully unroll them on a floured surface so you have two separate large rectangles. Make sure there arenât any cracks, perforations, holes, or wide seams, and if there are, use your fingers to pinch the dough together.
- Evenly spread the pumpkin puree over one rectangle of dough, leaving a small margin at the edges.
- In a small bowl, combine the sugar, pumpkin pie spice, and cinnamon, then sprinkle half the mixture over the pumpkin puree before topping it with the second rectangle of dough.
- Slice the dough into long strips and roll each one up individually, similar to how you’d roll up a cinnamon roll. The difference here is that you’re rolling them one by one, then top each roll with the remaining pumpkin spice mixture and place them in a muffin pan.
- Bake the cruffins, and while theyâre baking, whisk together a quick confectionersâ sugar and milk glaze if youâre feeling like glazing them, which I think is nearly a must!
Pumpkin Spice Cruffins
Equipment
Ingredients
Cruffins
- 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
Glaze
- 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
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 arenât 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 youâve 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 youâd 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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. Iâd be super grateful if you headed over to Amazon to check it out!
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Originally posted September 7, 2020 and reposted August 25, 2023 with updated text.
These are amazing.
Thanks so much, Carey, and glad you love them!
Thank you as I am a pumpkin lover every recipe feels as if it is a feast
Thank you as I am a pumpkin lover every recipe feels as if it is a feast
Thatâs wonderful to hear! Iâm so glad youâre loving the pumpkin recipes!
great
Do you think it would work to roll them without the top layer of dough, and get 12 rather than 6? Or would that make a mess?
I’ve printed this and I’m going to try it this weekend!
Thank you!
Do you think it would work to roll them without the top layer of dough, and get 12 rather than 6? Or would that make a mess?
I’ve printed this and I’m going to try it this weekend!
Thank you!
It’s really hard to say since I’ve only made as written and can’t predict what may happen but I am thinking to just make as directed and not change it up.
Your post caught my eye made these today and they are so tasty and relatively easyÂ
Your recipes are a treat to make they are full proof Give you all the stars for some reason I canât type all the stars to rate so
Your post caught my eye made these today and they are so tasty and relatively easyÂ
Your recipes are a treat to make they are full proof Give you all the stars for some reason I canât type all the stars to rate so
Your post caught my eye made these today and they are so tasty and relatively easyÂ
Your recipes are a treat to make they are full proof Give you all the stars for some reason I canât type all the stars to rate so
Thanks and glad these turned out well for you!
Outstanding! Tastes great. Nice decadent  layers. Easy and fun to make – directions are detailed and helpful for trying a new, different type of recipe. I baked mine 5 minutes longer  (because I have a funky oven) so they turned out just slightly more âgoldenâ brown than Averyâs picture – but I wanted to make sure they were done.  I did put the top layer of dough on wax paper to pinch seams together – this made it easy to flip on top of the lower pumpkin layer. Thanks for a great recipe! – jo
Outstanding! Tastes great. Nice decadent  layers. Easy and fun to make – directions are detailed and helpful for trying a new, different type of recipe. I baked mine 5 minutes longer  (because I have a funky oven) so they turned out just slightly more âgoldenâ brown than Averyâs picture – but I wanted to make sure they were done.  I did put the top layer of dough on wax paper to pinch seams together – this made it easy to flip on top of the lower pumpkin layer. Thanks for a great recipe! – jo
Thanks for the 5 star review and glad that they turned out great and that the details and directions were detailed for you – that is always my goal! And yes ovens can vary dramatically so glad you baked until they were done in yours.
great
Making these in the next couple of days, I have everything to make them. They sound delicious. I make a lot of things from scratch but like to have a bunch of recipes for fast and easy foods also. I’ve said this before but you have great recipes and the ones I have made never disappoint. Thanks again.
Thanks for the compliments on my recipes and glad you have everything on hand to make these! Come back and leave a review after you do!
Can I prepare the night before and just pop in the oven for breakfast.
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.