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
- 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.