Cinnamon Raisin Pumpkin Crullers

Cinnamon Raisin Pumpkin Crullers//Tracy Bush

Cinnamon Raisin Pumpkin Crullers

Prep Time

5 minutes

Cook Time

16 minutes


1 people

When life gives you leftover bread, you make a simple, tasty baked cruller! Pumpkin has fiber and boosts your immune system.

Skip those store-bought crullers, put your apron on and make these in just a few minutes!

Want to see how it’s done? Click here for the tutorial.


  • Leftover bread
  • Spray oil of your choice (We use Winona Pure)
  • 2 teaspoons per slice of bread pureed pumpkin
  • Cinnamon and sugar mixture (usually one part cinnamon to two parts sugar)


  • 1 Preheat oven to 350°F.
  • 2 Cover a baking sheet with parchment paper and spray with oil
  • 3 Set it aside
  • 4 Taking a slice of bread, spread the pumpkin onto the slice and then smush it into a cruller form. It may take a few minutes and the bread may begin to break apart, but continue to form it
  • 5 Spray with spray oil (I recommend sunflower or coconut as they are more of a mild taste) and finish molding the shape
  • 6 Sprinkle with cinnamon and sugar and place onto the lined baking sheet
  • 7 Bake for eight minutes
  • 8 Turn the cruller over, sprinkle with more cinnamon and sugar and bake another eight minutes or until crispy
  • 9 Allow to cool on parchment paper



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)


Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC