These Pumpkin Cruffins take your regular cinnamon-filled cruffin and add pumpkin pie filling to make the ultimate fall breakfast.
Imagine a soft and flaky pastry, reminding you of a croissant, but with the delightful twist of pumpkin and a hint of cinnamon sugar. Yes, that’s the dreamy Pumpkin Cruffin we’re talking about today.
As the fall season approaches, these delicious muffins are the perfect addition to your morning coffee or tea. Their golden brown exterior, combined with the warm spices of pumpkin, are bound to make your taste buds dance with joy.
Pumpkin Cruffins are the fall breakfast we didn’t know we needed. They perfectly show the spirit of the season, bringing together flaky pastries with the iconic flavor of pumpkin.
Whether you’re making a small batch for your family or whipping up a large bowl of batter for a gathering, these cruffins are bound to be a huge hit.
So, why not give this easy recipe a try? Dive into the world of cruffins and let the flavors of fall surround you!
Common Questions About Pumpkin Cruffins
What’s The Difference Between Pumpkin Cruffins and Regular Pumpkin Muffins?
Pumpkin Cruffins combine the buttery layers of crescent roll dough with the delightful flavors of pumpkin, making them more flaky than your regular pumpkin muffins. Basically, they’re the same shape but have a very different texture!
Is Pumpkin Puree the Same as Pumpkin Pie Filling?
No, they’re different. This recipe specifically uses pumpkin pie filling which has added spices and sweetness. Pumpkin puree is plain mashed pumpkin. They each have their own uses. In this case, we want that added sweetness.
What Makes the Cruffin Flaky?
It’s all about the layers! Crescent roll dough naturally has layers, which give the cruffin its flaky texture. The rolling and folding technique level this up even more.
Storage
I’m not gonna lie, these don’t usually get stored much in my house. They get gobbled up! Be sure to save the recipe card in your fall favorites section. You’re going to want them again!
Refrigerator
Place the cruffins in an airtight container to maintain freshness and store them in the refrigerator for up to a week.
Freezer
For longer storage, place cruffins in a freezer-safe container or freezer bag. They can be stored for up to 3 months.
Tips
This is a great recipe the whole family will love. I’ve got just a few tips here to make sure things go smoothly. It’s the little things that make a big difference when baking delicious treats!
- Ensure the crescent roll dough is properly rolled out to blend the perforated portions.
- Rolling the warm cruffins in cinnamon sugar gives them an extra flavor boost.
- Use a sharp knife for clean cuts when dividing the dough.
- If you like a richer flavor, consider adding a dash of pumpkin pie spice to the pumpkin pie filling.
- The shape of a muffin is essential for the perfect cruffin. Take your time wrapping it around your fingers to achieve this.
Ingredients
Really simple, right? The store-bought crescent roll dough really shines here. I love it when I can make something so tasty with such simple ingredients.
- Crescent roll dough
- Pumpkin pie filling
- Granulated sugar
- Ground cinnamon
How to Make Pumpkin Cruffins
Don’t let this list of steps fool you. This recipe is really simple. Just follow them one by one and you’ll have some of the best cruffins you’ve ever tasted!
- Preheat the oven to 350 degrees.
- Using a small rolling pin, roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are blended back together.
- Divide the pumpkin pie filling between the two sheets and spread it until you have an even layer.
- 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 – exposing the inner layers of the logs.
- Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.
- Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked. You can gently stretch the dough during this process.
- Place each rolled piece in the greased muffin tin.
- Bake for 15 minutes – rotating halfway through.
- Remove from the oven and immediately remove from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.
- Roll each cruffin in the cinnamon/sugar mixture and place them on a plate or cooling rack to come to room temperature.
- Store at room temperature in an open container. Closing them into an airtight container will make them sweat and the sugar will become moist and they will lose the texture that makes them great.
Kitchen Supplies You’ll Need for Pumpkin Cruffins
The sharper the knife, the better, I say. That’s always one piece of advice I like to give people. Don’t let your knives get dull! It makes a huge difference when cooking and baking.
- Small rolling pin
- Sharp knife
- Medium bowl (for the cinnamon sugar mixture)
- Prepared muffin tin
What to Serve With Pumpkin Cruffins
I love a good cup of hot cocoa with these as well. I’ll even mix a little pumpkin pie filling into my mug. It’s fall time, right? Time to enjoy the pumpkin to its fullest!
- A warm latte with a hint of pumpkin spice or maple syrup
- Cream cheese on the side for a creamy contrast
- A bowl of fresh fruit to balance out the sweet and savory
Why You Should Make Pumpkin Cruffins
If you’ve never done cruffins before, this is the perfect recipe to start with. Pumpkin does amazing things with a cruffin. You’re going to love it!
- Delicious and Unique: They combine the best of croissants and muffins.
- Perfect for Fall: Nothing screams pumpkin season like these.
- Crowd Pleaser: Both kids and adults will love them.
- Versatile: Serve them for breakfast, brunch, or as a snack.
Variations and Add-Ins for Pumpkin Cruffins
I’m a big fan of adding something gooey to the middle of these. Whether it’s cream cheese or chocolate, having something melty in the middle is just plain good!
- Chocolate Chips: Add a handful for a sweet twist.
- Pumpkin Cheesecake Cruffins: Add a dollop of cream cheese in the center before baking.
- Peanut Butter Swirl: Add a swirl of peanut butter to the pumpkin filling for a nutty contrast.
- Maple Glaze: Drizzle some maple syrup mixed with powdered sugar on top after baking.
If you love this easy cruffin recipe, you’re going to love these other cruffins too. Please click each link below to find the easy, printable recipe!
More Great Pumpkin Breakfast Recipes
Jumbo Pumpkin Muffins Recipe
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Pumpkin Cruffins
Ingredients
- 2 tubes crescent dough refrigerated
- ½ cup pumpkin pie filling not canned pumpkin puree
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Using a small rolling pin, roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are blended back together.
- Divide the pumpkin pie filling between the two sheets and spread it until you have an even layer.
- 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 – exposing the inner layers of the logs.
- Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.
- Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked. You can gently stretch the dough during this process.
- Place each rolled piece in the greased muffin tin.
- Bake for 15 minutes – rotating halfway through.
- Remove from the oven and immediately remove from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.
- Roll each cruffin in the cinnamon/sugar mixture and place them on a plate or cooling rack to come to room temperature.
- Store at room temperature in an open container. Closing them into an airtight container will make them sweat and the sugar will become moist and they will lose the texture that makes them great.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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