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
- ½ cup pumpkin puree
- 6 tablespoons brown sugar divided use
- 1 ½ 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
