Pumpkin Spice Cruffins (Edit recipe)

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Couldn’t help but turn my PUMPKIN SPICE SWEET ROLL dough into a cruffin for the season! My original CRUFFIN recipe is gluten free and if you want to make these pumpkin forward cruffins gluten free - you can use PRIMAL PALATE gluten free flour in a 1:1 sub or I also like the Caputo g/f flour, also a 1:1 sub. You can swirl the pumpkin spice filling inside or a chocolate spread of choice, either way these are so perfect for the holidays!

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PREP TIME

30 minutes

COOK TIME

17 minutes to 20 minutes

INGREDIENTS

Serves: 16

Ingredients

cruffin

.75 cup Whole Milk, can sub milk of choice
2.25 tsp Quick Rise Yeast
1 Tbsp Granulated White Sugar, can sub honey or maple syrup as needed
3 whole Eggs, room temperature
.5 cup Pumpkin Purée, NOT pumpkin pie filling
.33 cup Salted Butter, room temperature, softened
.25 cup Granulated White Sugar
1 Tbsp Pumpkin Pie Spice
2 tsp Redmond Real Salt
4 cups All Purpose Flour, I use a local organic brand, +2-4 tbsp, since eggs can vary a bit, add additional 1 tbsp at a time
1 whole Egg, for optional egg wash

standard filling

approximatelyapproximately
.5 cup Granulated White Sugar
.5 - 1 tsp Pumpkin Pie Spice

chocolate filling

1 - 1.25 cups Chocolate Hazelnut Spread, use your favorite brand

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare two muffin tins by spritzing with avocado oil, set aside. Mix together pumpkin spiced sugar by adding sugar and pumpkin pie spice to a shallow bowl, mixing well.
While the yeast blooms, add eggs, pumpkin puree, butter, sugar, pumpkin pie spice and salt,to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
Once yeast has bloomed, add that to the egg mixture along with 2½ cups of the flour and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½-2 cups of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. Divid into 8 equal parts. Roll out first dough ball into a rectangle approximately 5½” x 8½” - does not have to be exact!
For STANDARD filling: spread approximately 1'ish tbsp of butter, sprinkle with about 2 tsp of pumpkin spiced sugar on top leaving about ½“ uncovered near one long edge so that when you roll it up you can pinch it closed.
For CHOCOLATE filling: spread approximately 1½ - 2 tbsp of chocolate spread on top, leaving about ½“ uncovered near one long edge so that when you roll it up you don’t have any chocolate oozing out and you can pinch it closed.
Beginning with the long side, roll up like you would a cinnamon roll into a log.
Using a thread (or thin string), slide it under the rolled dough lengthwise and pull it from one end to the other end, down the middle, creating two long sections. Alternately, use a thin, very sharp knife and slice down the middle from one end to the other.
Carefully roll each section sideways creating a spiral circle, tucking the tail end just slightly under the bottom. You’ll get two per dough ball. Place in the prepared muffin tin and repeat with remaining dough balls.
Once all 16 are done, cover with plastic and set in a warm place in your kitchen for 15-20 minutes. Preheat the oven to 375° while cruffins rise.
When ready to bake, brush with egg wash (if using, mix egg up in a small cup and use a pastry brush to coat cruffins) and place muffin tins on a baking sheet (in case of spillage) then place in the oven, and bake for 16-19 minutes or until the edges are golden brown.
Remove from the oven and allow to cool for 5 minutes in the muffin tin. Add the remaining pumpkin spiced sugar to a bowl, carefully remove cruffins to a cooling rack and one by one sprinkle warm cruffin top with sugar over the small bowl, then place back on the rack. Repeat till all 16 are coated. If you want to also coat the bottoms, double the coating ingredients.
These are best the day of but do freeze well.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	373
Fat:	19 g
Carbohydrates:	44 g
Protein:	6 g
Cholesterol:	34 g
Sodium:	357 mg
Fiber:	3 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.