Why You’ll Love This Recipe

I like that these Pumpkin Spice Cruffins are indulgent yet incredibly easy. They come together in just 30 minutes, using a handful of ingredients, and fill my kitchen with the aroma of pumpkin pie and fresh pastry. The flaky layers from the crescent dough and the sugar-spice blend make them irresistible, especially when finished with a drizzle of vanilla glaze. They’re perfect for brunch, coffee dates, or a cozy autumn breakfast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 lumpy
1 to 2 tablespoons milk or cream (water may be substituted)
1 teaspoon vanilla extract

Directions

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Generously spray six wells of a muffin pan with nonstick spray, or grease and flour the pan. If using a 12-cup pan, I stagger the cruffins so they bake evenly.

2. Prepare the dough: Unroll the crescent roll dough on a lightly floured surface to create two large rectangles. Check for any cracks or seams and pinch them together to seal.

3. Add the filling: Spread the pumpkin puree evenly over one rectangle, leaving a ½-inch margin around the edges.

4. Mix the spice blend: In a small bowl, combine sugar, pumpkin pie spice, and cinnamon. Sprinkle half of this mixture evenly over the pumpkin puree.

5. Assemble the cruffins: Lay the second rectangle of dough on top, sandwiching the pumpkin and spice mixture between the layers. Slice the dough into six long strips, about 1½ inches wide. Roll each strip up like a cinnamon roll.

6. Top and bake: Sprinkle the remaining sugar-spice mixture over the rolled dough, then place each cruffin into a muffin cup. Bake for about 20 minutes, or until puffed, golden, and set. The cruffins will rise dramatically while baking — that’s part of their charm.

7. Make the glaze: While the cruffins bake, whisk together the confectioners’ sugar, milk, and vanilla in a small bowl until smooth. Adjust consistency with more sugar or milk as needed.

8. Glaze and serve: Let the cruffins cool briefly, then drizzle the glaze over them. Serve warm for the flakiest, most delicious texture.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes add a pinch of nutmeg, cardamom, or ginger for deeper spice flavor.

• For a richer filling, I mix the pumpkin puree with a tablespoon of brown sugar or maple syrup.

• If I want to make them more festive, I sprinkle chopped pecans or a dusting of cinnamon sugar on top before baking.

• A cream cheese glaze can replace the vanilla glaze for an extra decadent touch.

• For mini versions, I cut the strips thinner and bake them in a mini muffin tin, reducing the baking time slightly.

Storage/Reheating

I keep leftover cruffins in an airtight container at room temperature for up to 3 days. To reheat, I warm them in the oven at 325°F (165°C) for about 5 minutes or microwave for 10–15 seconds to refresh their texture. They’re best enjoyed warm and fresh with glaze drizzled right before serving.

FAQs

What are cruffins?

Cruffins are a cross between croissants and muffins — flaky, buttery pastries baked in muffin tins for a beautiful swirl effect.

Can I use puff pastry instead of crescent roll dough?

Yes, but puff pastry will be a bit flakier and less tender. I just thaw it fully before using.

Can I make the dough ahead of time?

I usually prepare the cruffins up to the rolling stage, cover them tightly, and refrigerate for a few hours before baking.

Do I have to add the glaze?

No — they’re delicious plain or with a dusting of powdered sugar, but the glaze adds a lovely sweetness and shine.

Can I freeze baked cruffins?

Yes — I freeze them without glaze, then thaw and reheat before drizzling with fresh glaze.

How can I make them less sweet?

I reduce the sugar in the filling mixture slightly or skip the glaze for a subtler sweetness.

Why are my cruffins not puffing up?

They might need a few more minutes in the oven or a slightly higher temperature — make sure your oven is fully preheated before baking.

Can I make them vegan?

Yes — I use a vegan crescent dough and substitute the milk and glaze with plant-based alternatives.

What’s the best way to serve cruffins?

I love serving them warm with coffee or tea for breakfast or brunch — they’re perfect with their flaky texture and spiced aroma.

Can I add a filling inside the roll?

Absolutely! I’ve added a thin layer of cream cheese or Nutella before rolling for an extra treat.

Conclusion

I adore these Pumpkin Spice Cruffins for their simplicity, speed, and cozy fall flavor. With layers of buttery pastry, spiced pumpkin filling, and a drizzle of vanilla glaze, they’re everything I want in an autumn pastry — warm, flaky, and irresistibly fragrant. Whether for brunch, dessert, or a mid-afternoon pick-me-up, they’re a delicious reminder of just how easy baking can be.