MINI PUMPKIN SPICE CRUFFINS
Serves 630 mins prep40 mins cook
They’re laced with warm, cozy spices, covered in a perfectly crunchy cinnamon sugar coating, and incredibly easy to make 🍂 Crispy on the outside, soft on the inside, and pure bliss in every bite
0 servings
What you need
Instructions
Preheat oven to 375F. Lightly grease a muffin tin (this will make 16 cruffins, so you can reuse the muffin tin or grease 2 of them); set aside. Make the pumpkin spice filling. In a medium bowl, combine the pumpkin puree, coconut sugar, melted butter, pumpkin pie spice, and cinnamon. Mix until well combined. Roll out one sheet of thawed puff pastry onto a pieced parchment paper. Spread half of the pumpkin spice filling onto the sheet of puff pastry. Cut the puff pastry in half widthwise. Then, cut each strip in half again, and then half again. You should have 8 equal strips of dough from one sheet of puff pastry. Roll each piece like a snail, and place into the prepared muffin tin. Repeat with the other puff pastry sheet and remaining pumpkin spice filling. Brush the tops of each Ruffin with the egg wash. Bake at 375F for 30-40 minutes, or until they are a deep golden brown. Allow to cool in the pan for 10 minutes, then from remove. Mix together the granulated sugar and cinnamon in a small bowl for the cinnamon sugar coating. Roll each cruffin in the cinnamon sugar mixture until completely coated. Enjoy!View original recipe