Chew Out Loud

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Mini Pumpkin Churros (+Giveaway!)

This Mini Pumpkin Churros recipe is from Bobby Flay’s newest cookbook release, Brunch @ Bobby’s. Just in time for fall. It’s the perfect afternoon or weekend treat for grown-ups and kids alike – crispy, crunchy, pumpkin-y, and tender all at the same time!

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So yeah, this happens everyday. One grabs a cup of joe, sits down at her desk, gets on the phone and starts chatting with Bobby Flay.

That totally does not happen everyday. Just one day it did.

After my morning foam-rolling session (runners, unite) I armed myself nothing but fresh coffee and called Bobby Flay. #forreals

Here’s how it went down…

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Somehow, not sure how, I was asked to be a part of a small circle of bloggers to do a phone conference with Bobby. At first, I thought no. Then I thought maybe. Then I thought, totally.

I mean, I’ve already sported piles of his cookbooks stacked on my kitchen counter and cooked through many of his recipes. The Littles know Bobby Flay, not through Food Network (because we’re the only family in the world that doesn’t have cable, yo.)

Nope, no TV for them. My guys recognize Bobby from the cookbook covers. They were like, “you’re calling him tomorrow?” Well, yes. Yes, I am.

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I got a chance to ask Bobby questions about his career and newest cookbook release, Brunch @ Bobby’s. Can I just say I am stoked to have a copy of this cookbook? Not only is it beeauutiful, but brunch is my happy place. I LOVE brunches. We do brunch at our house almost every weekend.

I asked Bobby a couple Q’s and of course I was all flustered and nervous and said something about how I loved the melting pot. Later, I realized there’s a restaurant called Melting Pot. Not that I have anything against MP, but that’s totally not what I was referring to. I meant to say cultural melting pot. Cultural.

As in: I grew up in the rich diversity of LA, familiar with the melange of NY…just that.

I realize nobody cares, but I had to get that off my chest 🙂

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So. Wanna hear some answers Bobby gave to all the great questions everyone had??  Check it. ↓

  1. If he had to cook just one thing for the whole world, it would be paella (yesss!)
  2. If he could choose 1 thing out of all the many things he does, he would choose to cook in his restaurants and at home (that’s true passion, y’all.)
  3. If there’s 1 easy recommendation he has for the home cook, it’s this: go bolder. More salt, more pepper, more herbs, more spices. Don’t be timid; be bold. Do 50% more flavoring than you think you’ll need. (You’re speaking my lingo, Bobby.)

I especially love that last one. Yeah, it was my question. But also our family lives on big flavors. Fist bump.

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In honor of all the above, I whipped up a crispy-crunchy-pumpkiny batch of these Mini Pumpkin Churros. I’m not exaggerating when I say they lasted one afternoon amongst my brood of 5.

Little Miss Bulldog was not included in the churro fest, though she begged something fierce.

Who can blame her? These Mini Pumpkin Churros are deliciously spiced, busting at the seams with pumpkin flavor, and coated with yummy cinnamon sugar.

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And I’m giving away a gorgeous hardcover copy of Brunch @ Bobby’s.  ↑ ↑ ↑

One of you is going to be a very happy bruncher with this new book in your hands. It’s a stunning book, I tell ya.

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Mini Pumpkin Churros

  • Author: Chew Out Loud
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 32 mini churros 1x
  • Category: snacks, dessert
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Description

This Mini Pumpkin Churros recipe is from Bobby Flay’s newest cookbook release, Brunch @ Bobby’s. Just in time for fall! It’s the perfect afternoon or weekend treat for grown-ups and kids alike!

Scale

Ingredients

  • For Churros:
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon fine sea salt
  • 3/4 cup pure pumpkin puree
  • 10 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • Vegetable or canola oil, for frying
  • Cinnamon Sugar Coating:
  • 3/4 cup granulated sugar
  • 3 tsp ground cinnamon
  • Special equipment: Pastry bag with large star tip

Instructions

  1. Make the Cinnamon Sugar Coating: In a bowl, whisk together the sugar and cinnamon until well combined. Transfer mixture to a large baking sheet. Set aside.
  2. Make the Churros: Whisk together the flour, cinnamon, cloves, ginger, nutmeg and salt in a large bowl. Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly.
  3. Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined; it will be thick. Continue mixing and add in your eggs, one at a time, until well combined. The dough should be thick and smooth, able to cling to spoon. If your dough is too runny, add more flour until it reaches a thick pudding consistency. Place the dough into a pastry bag with a large star tip.
  4. Heat 2 inches of oil in a high-sided large pan until it reaches 350F on a thermometer.
  5. Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor. Fry until golden and crispy, turning as needed, about 3-4 min. (This part takes a bit of practice, but if you don’t mind a few curvy-looking churros, you’re all set!)
  6. Transfer the churros to a paper-towel-lined baking sheet to drain the oil. Transfer drained churros to baking sheet with the cinnamon-sugar mixture, tossing to coat well.
  7. Serve immediately, while still crispy and warm.

Source: Chew Out Loud, from Brunch @ Bobby’s Cookbook

BOBBY FLAY, New York Times bestselling author, is the chef-owner of five fine-dining restaurants, including Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak, and an expanding roster of Bobby’s Burger Palaces. He is the host of numerous popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Throwdown! with Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel. His website is www.bobbyflay.com. As if you didn’t already know 🙂 

You’ve got 5 separate chances to win a brand-spankin’ new hardcover copy of Brunch @ Bobby’s, with 140 delicious brunch recipes! 

1.  Like us on Facebook, and then leave a separate comment below that you liked us.
2.  Follow us on Twitter, and then leave a separate comment below that you followed.
3.  Follow us on Pinterest, and then leave a separate comment below that you followed.
4.  Follow us on Instagram, and then leave a separate comment below that you followed.
5.  Subscribe via email to our blog, and then leave a separate comment that you subscribed.

Open to U.S. addresses. First and last name, with valid email address are required to enter. Giveaway ends October 29, 2015 at midnight, central time.  One winner with valid entry will be chosen via randomly generated number, out of all of the qualified entries submitted. Winner will be contacted via email. Winner will have 72 hours to respond. Thereafter, an alternate winner will be notified.

Reader Interactions

Comments

  33. Giselle says

    I like you on Facebook. Your recipes waiting for me in my inbox are a real treat, and I have tried several of them with scrumptious results! You are so lucky to have the chance to speak to Bobby Flay. I especially liked his comment that he would like to cook paella for the whole world. Several years ago, our three daughters, my husband and I spent a few days in New York City, and eating at Bobby Flay’s Mesa Grill was one of my goals for the weekend. We spent an entire day walking in the oppressive heat, so slipping into the cool restaurant was a welcome relief. Our waiter suggested a pitcher of white sangria, which was spectacularly refreshing. We all ordered paella and it was spicy and delicious! If Bobby were to make that dish for the whole world, I would want to be first in line! Thank you for bringing back this wonderful memory!

    Reply

  42. AnnaZed says

    Attempting to subscribe however just produces this error message:
    “There was an error when subscribing. Please try again.”
    ~~~~~~~~~~~~~~~~~~~~~~~
    margueritecore [at] gmail [dot] com

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  71. Michelle says

    I made these today with my kids, pretty much as written, and they were marvelous! Pumpkin spice is a flavor that really works with churros, and the crisp outsides with soft, almost custardy center is so good. We decided to make them for Christmas breakfast this year! A mixer makes incorporating the eggs a lot easier. Thanks for posting the recipe.

    Reply

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