Description
These Pumpkin Spice Cruffins are flaky, buttery pastries swirled with spiced pumpkin filling and topped with a sweet vanilla glaze.
Ingredients
Scale
- 2 to 3 tablespoons all-purpose flour (for dusting work surface)
- 3 tablespoons pumpkin puree
- Two 8-ounce tubes refrigerated crescent roll dough
- 2 tablespoons granulated sugar
- 1 to 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup confectioners’ sugar, sifted
- 1 to 2 tablespoons milk or cream (or water)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Spray or grease six wells of a muffin pan; if using a 12-cup pan, stagger the cruffins for even baking.
- Unroll crescent dough onto a floured surface, creating two large rectangles. Pinch seams to seal.
- Spread pumpkin puree evenly over one rectangle, leaving a ½-inch border around the edges.
- In a small bowl, combine sugar, pumpkin pie spice, and cinnamon. Sprinkle half the mixture evenly over the pumpkin layer.
- Place the second dough rectangle on top, sandwiching the filling between the layers. Slice into six long strips (about 1½ inches wide).
- Roll each strip tightly like a cinnamon roll, then sprinkle the tops with the remaining sugar-spice mixture.
- Place each roll into a muffin cup and bake for 18–22 minutes, or until puffed, golden, and set.
- While baking, prepare the glaze: whisk confectioners’ sugar, milk, and vanilla until smooth, adjusting thickness as desired.
- Cool the cruffins slightly, then drizzle with glaze and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg