Pumpkin puree, just the right amount of spice and a sweet cream cheese glaze make these Pumpkin Spice Cruffins an instant fall favorite!
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Choosing a favorite recipe is like picking a favorite child. So don’t tell anyone I said this, but these Pumpkin Spice Cruffins might just be my favorite cruffin recipe yet! They’re the perfect fall treat! They’re fluffy, but moist, and perfectly seasoned with my favorite autumn spices. The cream cheese glaze means they’re just a little bit decadent, but we’re all storing up for winter, right? Ha! I can’t wait to share these delicious treats with y’all!
Watch Me Make Pumpkin Spice Cruffins
Step into the kitchen with me to make a batch of these scrumptious autumn treats!
What is a Cruffin?
What’s a cruffin? A cruffin is a cross between a croissant (or crescent roll) and a muffin. Not to be mistaken for a puffin, a puff pastry muffin combo (also an adorable sea bird), or a biffin, a muffin made with biscuit dough. Though, both of those sound delicious!
What’s the difference between crescent roll and puff pastry? Great question! They’re both laminated doughs, but crescent roll dough contains yeast that makes them bake up puffy and light. Which is the texture we’re going for!
Why are you using store-bought dough? We actually made cruffins years ago with homemade dough (to replicate the famous ones at Dominique Ansel Bakery in NYC), but that was way too much work for every day baking. So, I created a quick recipe using canned crescent roll dough and here we are! My cruffin recipes include:
How to Make Pumpkin Spice Cruffins
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside. Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
- Make the filling: In a medium mixing bowl, stir together the softened butter, light brown sugar, pumpkin pie spice and pumpkin puree until creamy and of spreading consistency.
- Spread ⅓ cup of filling onto each crescent sheet.
- Starting on the long end of the rectangle, roll up the dough into a log. Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
- Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
- Place each rolled piece in the greased muffin pan.Bake for about 20-22 minutes, rotating the pan halfway through the baking time, until the tops are golden brown and centers are baked all the way through.
- Meanwhile, to make the glaze, beat together the cream cheese and butter until smooth. Add vanilla and beat again until well incorporated. Add powdered sugar and 1 tablespoon milk and beat until smooth and of drizzling consistency. If too thick to drizzle, beat in additional milk.
- Remove the cruffins from the oven and immediately remove the cruffins from the pan to a cooling rack set over a rimmed baking sheet.
- Drizzle each cruffin generously with the glaze. Serve warm or at room temperature.
More Pumpkin Recipes You’ll Love
If you make these Pumpkin Spice Cruffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Pumpkin Spice Cruffins
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12
Description
Pumpkin puree, just the right amount of spice and a sweet cream cheese glaze make these Pumpkin Spice Cruffins an instant fall favorite.
Ingredients:
- 3 (8 ounce) tubes crescent roll dough
For the filling:
- 4 tablespoons butter, softened
- 1/3 cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 cup pumpkin puree
For the glaze:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
- Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
- Make the filling: In a medium mixing bowl, stir together the softened butter, light brown sugar, pumpkin pie spice and pumpkin puree until creamy and of spreading consistency.
- Spread ⅓ cup of filling onto each crescent sheet.
- Starting on the long end of the rectangle, roll up the dough into a log.
- Cut the dough in half, giving you shorter logs.
- Then cut each of those logs in half, lengthwise.
- Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
- Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
- Place each rolled piece in the greased muffin pan.
- Bake for about 20-22 minutes, rotating the pan halfway through the baking time, until the tops are golden brown and centers are baked all the way through.
- Meanwhile, to make the glaze, beat together the cream cheese and butter until smooth. Add vanilla and beat again until well incorporated. Add powdered sugar and 1 tablespoon milk and beat until smooth and of drizzling consistency. If too thick to drizzle, beat in additional milk.
- Remove the cruffins from the oven and immediately remove the cruffins from the pan to a cooling rack set over a rimmed baking sheet.
- Drizzle each cruffin generously with the glaze. Serve warm or at room temperature.
