Mini Pumpkin Cruffins
Mini Pumpkin Cruffins are a bite-sized croissant muffin that is so easy to make for the perfect fall treat.
Cruffins are simply a combination of croissants and muffins and they are so flaky and delicious. Make these bakery treats at home with refrigerated crescent dough for an irresistible treat.
The variations are limitless and we have made Chocolate Chip Cruffins and Peach Pie Cruffins that are both amazing. You will also love these Pumpkin Pancakes with pancake mix.
Ingredients for Pumpkin Cruffins Recipe
- Pumpkin Puree (not pumpkin pie filling)
- Brown Sugar
- Pumpkin Pie Spice
- Crescent Dough – I used the crescent dough sheets.
- Non-Stick Cooking Spray or Butter for the pan.
Step By Step Directions for Pumpkin Cruffin Bites
- In a small bowl, add pumpkin puree, brown sugar and pumpkin pie spice. Stir until well combined.
- Unroll the crescent dough onto a clean surface.
- Spread pumpkin filling onto the dough.
- Roll up the crescent dough from the long side.
- Use a sharp knife to cut down the center of the dough, the whole length.
- Next, cut each piece of dough into 12 pieces.
- In a small bowl, combine 1/3 cup of brown sugar with a 1/2 teaspoon of pumpkin pie spice.
- Spray a mini muffin pan with non stick spray or brush with melted butter.
- Roll each piece of the filled crescent dough in brown sugar.
- Place into greased muffin pan, with the cut side up.
- Bake for 15- 17 minutes or until crescents are golden brown.
- Remove from oven and cool about 5 minutes in the pan.
- Remove cruffins from the pan and serve warm or place on a wire rack to cool to room temperature.
Notes and Variations for Mini Cruffins
- Large Cruffins: If you would rather make large cruffins, only cut the dough into 4 pieces instead of 12 bite-sized pieces. Twist the pieces into a roll and place in a standard size muffin tin. Bake for 17- 20 minutes or until baked through. To make 12 muffins multiply the recipe ingredients by 3.
- Icing: Drizzle cream cheese icing or powdered sugar icing over the cruffins after baking.
- Storage: Store in an airtight container in the refrigerator 2-3 days.
More Pumpkin Recipes You Will Love
These Mini Pumpkin Cruffins are so flaky and filled with the classic tastes of fall making them a great addition to any fall desserts table or holiday occasion.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Flipboard, Instagram and Facebook!
Mini Pumpkin Cruffins
Mini Pumpkin Cruffins are a bite-sized croissant muffin that is so easy to make for the perfect fall treat.
Servings: 4
Calories: 279kcal
Ingredients
- 1/2 cup pumpkin puree
- 6 tablespoons brown sugar divided use
- 1 1/2 teaspoons pumpkin pie spice divided use
- 1 can Refrigerated Crescent Dough I used the sheets
- non stick cooking spray
Instructions
- Preheat oven to 375°.
- In a small bowl, combine pumpkin puree with 2 tablespoons brown sugar and 1 tablespoon pumpkin pie spice.
- Unroll the crescent dough into a rectangle onto a clean surface. If using the perforated dough, press the seams together.
- Spread pumpkin filling over the dough sheet all the way to the edges.
- Roll up the dough from the long side.
- Use a sharp knife to cut down the center, lengthwise.
- Then cut each half into 12 chunks.
- In a small bowl, combine 4 tablespoons of brown sugar with 1/2 teaspoon pumpkin pie spice.
- Spray a mini muffin pan with non-stick cooking spray.
- Roll each chunk of dough in the brown sugar mixture.
- Place the cut side up into the muffin pan.
- Bake for 15 – 17 minutes or until golden brown.
- Cool in the pan for 5 minutes. Remove to a wire rack to cool before storing.
- Serve warm or at room temperature.
Notes
- Large Cruffins: If you would rather make large cruffins, only cut the dough into 4 pieces instead of 12 bite-sized pieces. Twist the pieces into a roll and place in a standard size muffin tin. Bake for 17- 20 minutes or until baked through. To make 12 muffins multiply the recipe ingredients by 3.
- Icing: Drizzle cream cheese icing or powdered sugar icing over the cruffins after baking.
- Storage: Store in an airtight container in the refrigerator 2-3 days.
Nutrition
Serving: 3g | Calories: 279kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 450mg | Potassium: 92mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4768IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg