If you have made my original Gluten Free Cruffins, you already know they are one of the most loved recipes on this blog. So what happens when you take that same magical dough and infuse it with the warm, cozy flavors of fall? You get these Gluten Free Pumpkin Spice Cruffins and they are everything autumn baking should be. Buttery layers. Pumpkin spice cinnamon sugar swirled throughout. Deep golden tops that smell like a fall candle come to life. This is the seasonal bake you have been waiting for.
Why You Will Love These Gluten Free Pumpkin Cruffins
The base dough is my beloved Gluten Free Dinner Roll and Cruffin recipe the same soft, pillowy, mashed-potato-magic dough that has made so many of you fall in love with gluten free baking all over again. For the pumpkin spice version, I swap the classic cinnamon sugar filling for a warm blend of pumpkin pie spice and cinnamon sugar, creating layers of pure fall flavor in every single swirl. The result is a cruffin that tastes like a pumpkin spice latte and a croissant had the most beautiful baby imaginable.
The Pumpkin Spice Filling and Coating
The magic here is in the filling. Instead of the classic cinnamon sugar, you spread very soft butter over the rolled-out dough, then sprinkle with a mixture of granulated sugar, coconut sugar, ground cinnamon, and pumpkin pie spice. Roll it up tight, slice lengthwise to expose those gorgeous layers, coil into a spiral, and place cut-side up in the muffin tin. After baking, roll the warm cruffins in more pumpkin spice cinnamon sugar for a coating that is absolutely irresistible.
Alternately, you can also spread your favorite chocolate hazelnut spread on the inside for a deliciously chocolaty filling. I personally think pumpkin and chocolate play so well together, so feel free to give that a try as well.
Tips for Perfect Gluten Free Pumpkin Spice Cruffins
Make the Dough Base First
Head over to the Gluten Free Cruffins recipe on the blog for the full dough instructions, the base dough is identical. Day-old mashed potatoes are the secret to that soft, pillowy texture, so plan ahead and make them the night before.
Roll the Dough Even for Maximum Layers
The more even you roll each rectangle, the more beautiful pumpkin spice layers your cruffins will have. Take your time with this step and it makes all the difference in the final result.
Use the Thread Trick for Slicing
A piece of clean thread or unflavored dental floss slices cleanly down the center of each roll without squishing the layers. A thin sharp knife works too but thread is truly the best tool for this job!
Divide Into 6 for Extra Lofty Tops
Dividing the dough into 6 portions instead of 8 gives you taller, more dramatic cruffin tops so perfect for those stunning fall photos! You get fewer cruffins but oh, what showstoppers they are.
Coat While Warm
Roll the warm cruffins in the pumpkin spice cinnamon sugar mixture right after they come out of the oven for the best coating adhesion. The warmth helps the sugar cling beautifully to every golden edge.
The Full Pumpkin Spice Filling Recipe
For the filling and coating, combine 1 cup granulated white sugar, 1/2 cup coconut sugar, 2 tablespoons ground cinnamon, and 1.5 teaspoons pumpkin pie spice in a bowl. Use this mixture for both the inside filling (sprinkled over the buttered dough before rolling) and the outside coating (rolled in after baking while still warm). The pumpkin pie spice gives a warm, layered depth that goes far beyond plain cinnamon sugar.
More Fall Recipes Using This Dough
Once you have mastered this dough, your fall baking calendar is full! Try the Gluten Free Cruffins (the original!), Candy Cane Cruffins for the holidays, Gluten Free Monkey Bread, Gluten Free Hot Cross Buns for Easter, and the GF Lemon Pull-Apart Loaf for spring. One dough, every season covered!
Frequently Asked Questions
Can I make these dairy free?
Yes! Use plant-based butter in both the dough and the filling, and almond, corn or oat milk in place of whole milk in the dough.
Can I add actual pumpkin puree to the dough?
The pumpkin spice flavor comes from the spiced filling and coating rather than pumpkin puree in the dough itself, this keeps the dough texture perfect. Adding puree to the dough can make it too wet and heavy. The spice blend gives you all the pumpkin spice flavor you are looking for!
How do I store these gluten free pumpkin cruffins?
Best enjoyed the day they are baked! Store leftovers in an airtight container at room temperature for up to 2 days, or freeze and reheat in a 350°F oven. They also freeze beautifully before the final sugar coating — thaw, warm, and roll in pumpkin spice sugar to serve.
Which gluten free flour works best?
Caputo Fioreglut gluten free flour gives the closest result to traditional pastry. King Arthur Measure for Measure and Bob’s Red Mill 1:1 also work well in this dough.
Gluten Free Pumpkin Spice Cruffins
Course: Recipes8
servings30
minutes40
minutesIngredients
- Gluten Free Cruffins base dough recipe
- Pumpkin Spice Filling and Coating
1 cup Salted Butter, room temperature and very soft but not melted
1 cup Granulated White Sugar
½ cup Coconut Sugar
2 Tbsp Ground Cinnamon
1½ tsp Pumpkin Pie Spice
Directions
- Make the full Gluten Free Cruffin dough as directed through step 3.
- Combine sugars, cinnamon, and pumpkin pie spice in a shallow bowl. Stir well to combine. Set aside.
- Divide dough into 8 portions (or 6 for extra lofty cruffins). Roll each into a thin rectangle on a lightly floured surface.
- Spread softened butter evenly over each rectangle, then sprinkle generously with the pumpkin spice sugar mixture.
- Roll up tightly from one long side. Using thread or a thin knife, slice lengthwise down the center to expose the layers. Coil each section cut-side up into a greased muffin tin.
- Cover and let rise 20-25 minutes. Preheat oven to 400F.
- Brush with egg wash if using. Place in oven and immediately reduce to 385F. Bake 18-22 minutes until deep golden brown.
- Cool 5 minutes in the tin, then remove. Roll warm cruffins in remaining pumpkin spice sugar mixture to coat.
- Enjoy immediately — these are best warm from the oven!
Notes
- Make the base Gluten Free Cruffin dough with day-old mashed potatoes for best texture. The pumpkin spice flavor comes from the filling and coating — no pumpkin puree needed in the dough. Divide into 6 portions instead of 8 for extra tall, lofty cruffin tops. These freeze beautifully before the final sugar coating.
These Gluten Free Pumpkin Spice Cruffins are the fall bake I look forward to every single year — and now I cannot wait to see yours! Tag me on Instagram @backporchpaleo and share your beautiful golden cruffins. Happy fall baking, friends! 🎃🌿
