Learn to make my Easy Pumpkin Spice Cruffins for a breakfast treat that will please your whole family! Filled with pumpkin puree and spices, these tempting pastries will have everyone asking for your recipe.
It’s definitely pumpkin season around here! I ask you, is there anything better than the lovely scent of warm spices coming from your kitchen when the fall season comes around? Cinnamon, nutmeg, allspice… they all just scream, “Fall is here!”
If you’re a pumpkin spice lover, you’ll really enjoy this recipe for Easy Pumpkin Spice Cruffins. Cruffins are one of my new favorite sweet treats. If you haven’t had them before, they’re a cross between croissants and muffins and totally delicious.
Although the original cruffin recipes were made with puff pastry, we’re taking a shortcut in this recipe and using the always dependable crescent roll dough. It’s such an easy recipe but totally packed with flavor. Treat your family to a batch of these fresh from the oven today!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 38 Minutes
Servings: 12
Primary Ingredient(s): Crescent rolls, brown sugar, pumpkin puree, spices, pecans
Skill Level: Easy
What You’ll Like About This Recipe
- Prep time is only 20 minutes.
- It uses easy to handle crescent roll dough.
- Kids love to help roll the cruffins!
Ingredient Notes
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- Crescent Rolls – If you can find the “Sweet Hawaiian Crescent Rolls” by Pillsbury, I recommend them because they’re a slightly sweeter version of standard crescent rolls. If they’re not available in your area, plain crescent rolls work fine. I usually choose the Pillsbury brand, but you can use your favorite!
- Pumpkin Puree – Make certain you’re purchasing plain pumpkin puree, not pre-mixed pumpkin pie filling.
- Light Brown Sugar – The molasses in brown sugar gives the finished cruffins a mild, sweet caramel flavor.
- Pumpkin Pie Spice – This is a convenience mix of warm fall spices typically used in making pumpkin pies. It’s available in most grocery stores, but I’ve also included instructions below for making your own.
- Allspice – I add extra allspice and cinnamon to this recipe to enhance those flavors.
- Pecans – If you don’t like nuts or have an allergy to them, simply leave them off.
- Powdered Sugar – Also called confectioner’s sugar or 10X sugar.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Easy Pumpkin Spice Cruffins
- Preheat the oven to 350 degrees and spray a standard muffin tin with non-stick spray. Set aside for now.
- In a medium mixing bowl, combine the pumpkin puree, melted butter, 1/2 cup brown sugar, pumpkin spice, cinnamon, and allspice. Stir until well mixed.
- Lightly sprinkle a countertop or work surface with a little all-purpose flour. Open one of the tubes of crescent roll dough and place it on the lightly floured surface. Press the seams of the dough together.
- Use a floured rolling pin to lightly roll the dough into a thin rectangle.
- Spread 1/3 of the pumpkin puree mixture over the crescent roll dough.
- Working from the long end of the rectangle, roll the dough up to create a log.
- Using a very sharp knife, cut the rolled log of dough in half crosswise, giving you two shorter logs. Cut each of the short logs lengthwise in half, creating four long strips of dough.
- Roll each strip as you would a cinnamon roll, with the layered side out.
- Place each roll in the prepared muffin tin.
- Repeat with the two remaining packages of crescent roll dough. You will have 12 rolls when finished.
- In a small bowl, combine the remaining brown sugar and chopped pecans. Evenly distribute the mixture over the top of the cruffins.
- Bake for 18 to 20 minutes or until done.
- Remove from oven and allow to cool.
- In a small bowl, whisk together powdered sugar and milk.
- Drizzle glaze over cruffins and serve.
Recipe Tips
- Don’t want to buy a jar of pumpkin pie spice? Make your own by mixing 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 1/2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon ground allspice. Use what you need for the recipe and store the rest in a tightly sealed jar in your pantry.
- This easy version of cruffins uses refrigerated crescent roll dough for convenience. If you’d like to step it up a notch, try using frozen puff pastry or croissant dough for more elegant results.
- For an even more decadent treat, top each roll with a dollop of whipped cream.
Variations to Try
- Substitute walnuts for the pecans if you prefer.
- Skip the glaze and top with a simple sprinkle of powdered sugar.
- Use a cream cheese glaze made from 4 ounces softened cream cheese, 4 tablespoons softened butter, 3/4 cup powdered sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract.
- Not crazy about pumpkin? There are so many options for cruffin flavors! Substitute the pumpkin mixture with softened butter, cinnamon, and nuts, or make a fruit-filled cruffin with your favorite fruit preserves! Peach, pineapple, blackberry, and even orange marmalade are fantastic options.
- Maybe cream cheese-filled cruffins, or perhaps caramel cruffins, would be more to your taste. Use your imagination to come up with a flavor your family will love.
How to Serve
Pumpkin Spice Cruffins are wonderful with a cup of coffee or hot chocolate, and they make a great breakfast, snack, or dessert. Serve them plain, with a dollop of whipped cream, a drizzle of caramel sauce, or a little sweetened cream cheese.
Storage Information
Store completely cooled cruffins in an airtight container at room temperature for up to 3 days. Warm in the microwave for a few seconds before serving. May be frozen in freezer-safe containers for up to 2 months. Defrost completely before reheating.
More Recipes You’ll Like
Easy Overnight Pecan Sticky Buns
Sour Cream Pecan Coffee Cake
Cinnamon Raisin Biscuits
Apple Pecan Coffee Cake
Questions About “Recipe Name”
Cruffins are crispy on the outside and soft and delicious on the inside. They taste like everything you love about muffins, cinnamon rolls, and croissants rolled into one!
Cronuts are filled and fried before being topped with sugar or other toppings, while cruffins are filled and baked like muffins before toppings are added.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Easy Pumpkin Spice Cruffins
Ingredients
- 24 ounces crescent rolls (3 tubes) Hawaiian Sweet crescent rolls preferred
- flour for rolling dough
- 1 cup light brown sugar
- ½ cup pumpkin puree
- ⅓ cup butter melted
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- ½ cup chopped pecans
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk or half and half
Instructions
- Preheat the oven to 350 degrees and spray the muffin pan cups with non-stick spray. Set aside for now.
- In a medium mixing bowl, combine the pumpkin puree, melted butter, 1/2 cup brown sugar, pumpkin spice, cinnamon, and allspice. Stir until well mixed.½ cup pumpkin puree, ⅓ cup butter, 1 tablespoon pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon allspice
- Lightly sprinkle a countertop or wooden cutting board with flour. Open one can of crescent roll dough and place it on the countertop. Press the seams of the dough together.flour for rolling dough
- Use a floured rolling pin to lightly roll the dough into a thin rectangle.
- Spread 1/3 of the pumpkin puree mixture over the crescent roll dough
- Working from the long side, roll the dough up to create a log.
- Cut the rolled log of dough in half crosswise giving you two shorter logs. Cut each of the short logs lengthwise in half creating four total long strips of dough.
- Roll each strip as you would a cinnamon roll, with the layered side out.
- Place each roll in a sprayed muffin pan.
- Repeat with the two remaining packages of crescent roll dough. You will have 12 rolls when finished.
- In a small bowl, combine the remaining brown sugar and chopped pecans. Evenly distribute the mixture over the top of the cruffins.½ cup chopped pecans
- Bake for 18 to 20 minutes or until done.
- Remove from oven and allow to cool.
- In a small bowl whisk together powdered sugar and milk.½ cup powdered sugar, 2 tablespoons milk or half and half
- Drizzle glaze over cruffins and serve.
Notes
- Make certain you purchase plain pumpkin puree, not pumpkin pie mix.
- Store completely cooled cruffins in an airtight container at room temperature for up to 3 days. Warm in the microwave for a few seconds before serving. May be frozen for up to 2 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
These look yummy. Thank you for sharing
They’re really good. Hope you’ll try them!