Nutella Stuffed Pumpkin Cruffins with Pumpkin Glaze

Spray a muffin tray with cooking spray; set aside.Start by testing and prepping your yeast. In a small bowl stir together the yeast, sugar and water. Let the yeast mixture rest for 10 to 15 minutes. If your yeast is good you will notice the mixture get foamy.To the bowl of your mixer add the flour, salt, melted butter, pumpkin, pumpkin pie spice, vanilla extract and the yeast mixture. Mix on medium using the dough hook attachment for about 5 minutes, the dough should come clean from the sides of the bowl but soft to touch. If the dough is sticky add more flour as needed.Spray some cooking spray over the dough, place it in a bowl, cover it with plastic wrap and let it rise until it doubles in size, should take about 30 minutes or so.Divide the dough into 8 equal pieces. Using a pasta maker roll out the dough until it's very thin, I ran it through #7 setting twice, then once through #4 setting, then finally once through #2 setting. In the end the dough should be almost paper thin. Each strip will end up being 4 to 5 feet in length.Brush the dough with melted butter and add 1 tbsp of Nutella at one end of the dough strip.Start rolling the dough at the end with Nutella all the way to the other end as tight as you can until you end up with a log.Twirl the log into a semi knot and tuck the ends underneath. Place the cruffin in the prepared muffin tray and repeat with remaining dough pieces.Preheat oven to 375 F degrees.Let the cruffins rest for about an hour or until they double in size. Brush with melted butter.Place the tray in the oven and bake for 25 minutes or until golden brown.Meanwhile place all the glaze ingredients in the bowl of your mixer and mix for a couple minutes until the glaze is smooth.Let the cruffins cool for about 5 minutes before drizzling glaze over the top of them. You can also sprinkle powdered sugar instead.