Crave-worthy Pumpkin Croissants - Transform your day-old croissants into a fall sensation! This irresistible recipe infuses buttery, flaky pastry with the rich flavors of honey, pumpkin and almond flour. Easy & scrumptious!
Almond croissants are a fabulous pastry made from day old croissants that are filled with a sweet almond paste and topped with sliced almonds and then dusted with powdered sugar.
They boast a rich, nutty flavor that's mildly sweet and simply divine. I decided to give these breakfast treats a seasonal twist by adding some pumpkin spice, like ground cinnamon and freshly grated nutmeg.
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Why you'll love this?
- Tastes scrumptious
- All components can be prepped ahead
- Unique croissants recipe
- Easy brunch idea
- Cozy fall vibes with pumpkin spice
- Best use for stale croissants
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Croissants - As in the croissant bread pudding, it's best if the croissants are slightly stale. This allows them to absorb the sweet honey syrup more effectively.
- Pumpkin puree - Make sure to use 100% pumpkin puree and not pumpkin pie filling.
- Almond flour - Super fine almond flour is a must for these pumpkin croissants.
- Egg - One egg for binding.
- Butter - Use room temperature butter for mixing the cream. If you're using salted butter, omit the added salt.
- Sliced almonds - To top the pumpkin croissants to give them the appearance you'd find in a French bakery.
- Honey - The flavor of honey makes these pumpkin croissants taste irresistible. You can use plain white sugar instead.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
To make honey syrup, heat honey and water in the microwave for about 20 seconds, or until the mixture is hot. Stir with a spoon until well combined.
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Make ahead instructions
While these pumpkin croissants are fabulous either warm or at room temperature on the day they are baked, they are best enjoyed fresh and may not store well for several days.
If you're preparing these for brunch, you can make the honey syrup and pumpkin almond cream in advance and store them in the fridge for up to 3 days. When your guests are about to arrive, simply assemble the pastries and bake them. Remember to let the pumpkin almond cream sit at room temperature for at least 30 minutes before use, allowing the butter to soften.
Looking for more sweet breakfast treats to serve for brunch? Try this French toast muffins or homemade donuts.
Helpful Tips
- Use day old or stale croissants instead of fresh.
- If using Costco croissants, then you will need 4 for this recipe. Have more croissants? Try the eggnog croissant bread pudding.
- Make sure to use 100% pure pumpkin puree and not pumpkin pie filling.
- Both pumpkin cream and honey syrup can be made ahead and refrigerated for up to 3 days.
More brunch recipes
Pumpkin Croissants
Equipment
Ingredients
- 6 medium croissants (or use 4 large)
- 2 tablespoons honey
- 2 tablespoons water
Pumpkin Almond Cream
- ½ cup almond flour
- ¼ cup all purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg freshly ground
- 6 tablespoons unsalted butter room temperature
- ½ cup light brown sugar loosely packed
- ½ cup pumpkin puree
- 1 egg
Addional ingredients
- sliced almonds as needed
- confectioners sugar as needed
Instructions
- Pre heat oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside.
- Make honey syrup - Combine honey and water in a small microwave-safe bowl. Heat in the microwave for about 20 seconds, or until the mixture is hot. Stir with a spoon until well combined. Allow it to cool while you make the pumpkin almond cream.
Make Pumpkin Almond Cream
- Whisk together almond flour, all purpose flour, cinnamon and nutmeg in a small bowl and set aside.
- Add butter and brown sugar in a large bowl and beat with a hand held electric beater, until light and fluffy, about 2 minutes.
- Beat the pumpkin puree and egg into the mixture until thoroughly combined. The texture may appear slightly curdled, but that’s normal. Gradually add the whisked flour mixture and beat just until everything is well combined.
Assemble and Bake
- Then take about 4 tablespoons of pumpkin almond cream and spread it onto the bottom half of each croissant. Close the croissant and spread about 1 tablespoon of cream over the top of the croissant and sprinkle with sliced almonds.Tip: Increase the filling to about 6 tablespoons for a large Costco size croissant.
- Place the croissants in the prepared baking sheet and bake for 20 to 25 minutes or the tops look pale golden.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Kelsie | the itsy-bitsy kitchen
Pumpkin AND croissants? This is how to do pumpkin season right :). They look fabulous, Maria!
Maria Doss
Thank you Kelsie:)
Katherine | Love In My Oven
These are simply beautiful, Maria! They look like something I'd be really excited to see in a bakery. I love the filling! Yum!!
Maria Doss
Thank you so much Kathy:)
Kelly @ Kelly Lynns Sweets and Treats
This pumpkin almond cream looks like creamy deliciousness!! Croissants are the best too. This would definitely make a yummy breakfast! Xoxo 🙂
Maria Doss
Thank you so much Kelly:)
Ashika | Gardening Foodie
YUM , This sounds like a great breakfast Maria. I love croissants, and absolutely loving the almond pumpkin cream filling... delicious🙂
Maria Doss
Thank you Ashika:)
Deepika|TheLoveOfCakes
That pumpkin almond cream filling is so luscious!! Croissants filled with that spiced filling is a delicious idea!!
Maria Doss
Thank you so much Deepika:)
heather (delicious not gorgeous)
these sound so tasty! 9/10 i'll pick an almond croissant over any other kind, so i'm sure i'd love these a ton (:
Maria Doss
Yes, its lovely fall twist to the all time favorite:)
Anindya Sundar
Clearly this is a pumpkin season and what a better way to welcome the seasonal delight rather than this
Maria Doss
Thank you so much 🙂
Kathy
I love croissants and this recipe makes me love them even more!
Maria Doss
Thank you so much:)
Monica
I so love this unique twist to almond croissants! Saving this recipe to fall season.