Preheat your oven to 375, then lightly grease a muffin tin (this will make 16 cruffins, so reuse the muffin tin or use 2.), then set aside.
For 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.
For the Pastry:
Roll out one sheet of thawed puff pastry onto a piece of 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 it into the prepared muffin tin.
Repeat with the other puff pastry sheet and the remaining pumpkin spice filling.
Brush the tops of each Cruffin with the egg wash.
Bake at 375 for 30 to 40 minutes, or until they are a deep golden brown.
Allow to cool in the pan for 10 minutes, then remove.
Mix the sugar and cinnamon in a small bowl for the cinnamon sugar topping.
Roll each Cruffin in the topping until completely coated. Enjoy!