Make these Easy Pumpkin Spice Cruffins filled with pumpkin puree and spices for a breakfast treat that will please your whole family!
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
Servings 12servings
Ingredients
24ouncesHawaiian crescent rolls(3 tubes)
Flour for rolling dough
1cuplight brown sugar
½cuppumpkin puree
⅓cupbuttermelted
1tablespoonpumpkin pie spice
2teaspoonscinnamon
1teaspoonallspice
½cupchopped pecans
For the Glaze:
½cuppowdered sugar
2tablespoonsmilk 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.
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.
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.
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.
Notes
Hawaiian crescent rolls are a slightly sweeter version of standard crescent rolls. If they're not available in your area, plain crescent rolls work fine.
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.