In a small bowl, mix together the peach pie filling with cinnamon, nutmeg, brown sugar, melted butter, and vanilla extract. Stir until well combined and set aside.

On a lightly floured surface, roll out the thawed puff pastry into a rectangle measuring approximately 9x12 inches.

Carefully spread the prepared peach pie filling evenly over the rolled-out pastry, leaving about a 1/2-inch border along the edges.

Using a sharp knife or pastry cutter, slice the filled pastry into 3-4 long strips.

Take each strip and roll it up tightly into a spiral shape, then place each roll into greased muffin tin cups with the cut side facing up.

In a small bowl, whisk together an egg to create an egg wash. Brush the tops of each cruffin lightly with the egg wash.

Preheat your oven to 375°F (190°C). Bake the cruffins for 22-28 minutes or until they are puffed and golden brown.

Once out of the oven, allow the Peach Pie Cruffins to cool briefly in the muffin tin before transferring them to a wire rack.