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!
Table of Contents
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.
Ingredients for Pumpkin Cruffins
To make this pumpkin spice cruffin recipe, you’ll need:
- All purpose flour
- Pumpkin puree
- Refrigerated crescent roll dough (croissant dough)
- Granulated sugar
- Pumpkin pie spice
- Cinnamon
How to Make Pumpkin Spiced Cruffins
Pumpkin cruffins couldn’t be simpler to make! Follow my very straightforward instructions:
Step 1: Open the tubes of dough and carefully unroll the dough on a floured surface so that you have two separate large rectangles.
Tip: 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.
Step 2: Evenly spread the pumpkin puree over one of the rectangles of dough, leaving a small margin at the edges, and set it aside.
Step 3: In a small both, combine the sugar, pumpkin pie spice, cinnamon, and sprinkle half the mixture over the pumpkin puree.
Step 4: 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.
Step 5: 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.
Step 6: Top each roll with the remaining amount of the pumpkin spice mixture, place into the wells of a greased muffin pan, and bake.
Step 7: While the cruffins bake, whisk together a quickie simple confectioners’ sugar and milk glaze if you’re feeling like glazing them which I think is nearly a must!
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!
Recipe FAQs
I use either a regular-sized 12-cup muffin pan or a 6-count muffin pan. Oversized, jumbo, bakery-style muffin pans or similarly named pans are not necessary for this recipe.
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.
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!
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
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Pumpkin Spice Cruffins
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 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
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. I’d be super grateful if you headed over to Amazon to check it out!
Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!
Mini Pumpkin Chocolate Chip Muffins – Easy, no mixer recipe for the softest, moistest, most adorable little muffins ever! Rich pumpkin flavor and chocolate in every bite!
Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins – Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!
Copycat Starbucks Pumpkin Cream Cheese Muffins — Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese filling!
The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!
Pumpkin Cinnamon Roll Bake — Every bite tastes like the super SOFT, gooey CENTER of a cinnamon roll! Spiked with pumpkin and flooded with icing, this EASY recipe is an automatic WINNER! Perfect for cozy, fall-inspired breakfasts and brunches that will impress everyone!
Originally posted September 7, 2020 and reposted August 25, 2023 with updated text.
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
That’s wonderful to hear! I’m so glad you’re 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 easy
Your recipes are a treat to make they are full proof Give you all the stars for some reason I can’t type all the stars to rate so
Your post caught my eye made these today and they are so tasty and relatively easy
Your recipes are a treat to make they are full proof Give you all the stars for some reason I can’t type all the stars to rate so
Your post caught my eye made these today and they are so tasty and relatively easy
Your recipes are a treat to make they are full proof Give you all the stars for some reason I can’t 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 “golden” brown than Avery’s 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 “golden” brown than Avery’s 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.