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Pumpkin Spice Cruffins by The BakerMama

Pumpkin Spice Cruffins

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  • Author: The BakerMama
  • 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

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
  • 12 tablespoons milk

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
  3. 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.
  4. 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.
  5. Spread ⅓ cup of filling onto each crescent sheet.
  6. Starting on the long end of the rectangle, roll up the dough into a log.
  7. Cut the dough in half, giving you shorter logs.
  8. Then cut each of those logs in half, lengthwise.
  9. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  10. Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
  11. Place each rolled piece in the greased muffin pan.
  12. 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.
  13. 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.
  14. Remove the cruffins from the oven and immediately remove the cruffins from the pan to a cooling rack set over a rimmed baking sheet.
  15. Drizzle each cruffin generously with the glaze. Serve warm or at room temperature.