Pumpkin Spice Cruffins are like eating a piece of pumpkin pie in a muffin, I mean cruffin, form, featuring a flaky exterior, a moist and flavorful pumpkin pie filling, and an optional cream cheese glaze that takes them to the next level of deliciousness! These delightful pastries are a wonderful way to savor the flavors of fall and are perfect for a cozy breakfast or dessert. I also have my Cinnamon and Sugar Cruffins that you will love!
Ingredients & Substitutions
Dough: For my cruffin recipes, I use store-bought crescent roll dough for that flaky, buttery croissant-like exterior. Look for dough that comes in sheets (no perforations). But, you could still use the original dough that does have perforations, just pinch the seams together. If you want to make the dough from scratch, you could check out my from-scratch cruffin recipe. Or, use puff pastry dough like in my Pumpkin Puff Pastry.
Pumpkin Pie Filling: Pumpkin Pie Filling is spread over the dough as the filling for these cruffins. Be sure to use pumpkin pie filling (not pure pumpkin) for the added spices and sweeteners.
Pumpkin Pie Spice: For even more spiced pumpkin flavor, pumpkin spice is mixed with granulated sugar. Then, the mixture is sprinkled on top of the pumpkin pie filling. Make homemade pumpkin pie spice for all of your pumpkin-spiced recipes!
Cream Cheese Glaze: Yes, the cream cheese glaze is optional. However, drizzling a little bit over a cruffin adds a creaminess and subtle tang that balances the sweetness of the pastry. It’s the same glaze I used on my Carrot Cake Cruffins (which are another must-try Fall dessert)!
Can I Make Cruffins with Puff Pastry Sheets?
Yes! You could use 3 sheets of store-bought puff pastry (or homemade), thawed according to package instructions, to make 12 cruffins. However, the baking instructions are a little different.
Puff Pastry Cruffin: Follow the instructions for filling, rolling, and cutting. Place in the prepared muffin tin and bake for 24 minutes at 400°F. (Notice the baking temperature is different when compared to making the cruffins with crescent roll sheets.)
How To Store Pumpkin Spice Cruffins
If storing pumpkin spice cruffins WITH the cream cheese glaze, they should be stored in the refrigerator in an airtight container. They will last up to 2-3 days. If storing the cruffins without the glaze, they can be stored in an airtight container at room temperature for up to a few days. Heat one up in the microwave for a few seconds for a delicious morning treat. Or, enjoy one with a cup of coffee or tea!
Can I Freeze Pumpkin Spice Cruffins?
Sure! If freezing pumpkin spice cruffins, I recommend freezing them without the glaze. Once they have cooled completely, store them in freezer-safe containers or bags. They will last up to 2-3 months. When ready to enjoy, let them thaw at room temperature for a few hours at room temperature or overnight in the refrigerator. It’s easy to whip up the cream cheese frosting if you want to add it at that time.
Pumpkin Spice Cruffins
- 3 tubes (8 ounces each) crescent roll sheets
- 9 tablespoons pumpkin pie filling
- ¾ cup (182 g) granulated sugar
- 1 tablespoon pumpkin pie spice
Cream Cheese Glaze (Optional)
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 ounce cream cheese, softened
- ½ teaspoon vanilla extract
- ¾ cup (94 g) confectioners' sugar
- 2-3 tablespoons whole milk, room temperature
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Spread 3 tablespoons of pumpkin pie filling over each sheet of dough.
- In a small bowl, whisk together the sugar and pumpkin pie spice.
- Sprinkle about ¼ cup of the spice mixture evenly over the top of the pumpkin pie filling on each dough sheet.
- Starting on the long end of the dough sheet, tightly roll it up into a log.
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
- Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
- Working one section of dough at a time with the layered side facing up, roll it tightly into a cinnamon roll shape, tucking the end piece of dough underneath.
- Place into the prepared muffin tin. Repeat with the remaining 11 sections.
- Bake for 24-28 minutes, or until golden brown.
- Remove rolls from the oven. Let the cruffins cool slightly before adding the glaze (if using).
Cream Cheese Glaze
- While the cruffins cool slightly, in a medium bowl, mix together the butter, cream cheese, vanilla, confectioners’ sugar, and 2 tablespoons milk. Add more milk if necessary to thin the glaze.
- Drizzle the glaze over the warm cruffins. Enjoy!
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
We tested a few variations of this and we all really loved the extra sweetness of the pie filling with extra pumpkin spices. I personally loved the cream cheese drizzle but I know that some preferred it plain. These look a little intimidating but are really not that difficult to make.
I would much prefer these cruffins over a pumpkin pie! The sweetness of the pumpkin pie filling and extra pumpkin pie spice made these a delicious option for a Fall dessert!
This is a taste of fall! I loved the flaky layers of dough with the warm spices and pumpkin. The cream cheese drizzle is a must in my book!
Pumpkin Spice season is upon us! I love pumpkin and this is such a delicious pumpkin pastry! I LOVE the cream cheese drizzle because cream cheese icing and frosting is just so good on pumpkin desserts! Very easy to throw together too!
I'd rather have these cruffins than a slice of pumpkin pie! I enjoy the pie filling to crescent roll ratio because I love carbs, and at the same time, I still get the lovely flavor of pumpkin!