Pumpkin Churros
These pumpkin churros are the most fun treat to make in fall. It's the perfect afternoon or weekend treat for grown-ups and kids alike!
Servings: 32 mini churros
Ingredients
For the Churros:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon fine sea salt
- ¾ cup pure pumpkin puree
- 10 tblsp unsalted butter, cut into pieces
- ½ teaspoon vanilla extract
- 4 large eggs, at room temperature
- Vegetable or canola oil, for frying
For the Cinnamon Sugar Coating:
- ¾ cup granulated sugar
- 3 teaspoons ground cinnamon
- Special equipment: Pastry bag with large star tip
Instructions
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.
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.
- 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.
- Heat 2 inches of oil in a high-sided large pan until it reaches 350F on a thermometer.
- 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!)
- 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.
- Serve immediately, while still crispy and warm.
Notes
- Pro Tip: The oil will cool slightly after every batch of churros. After removing all the churros, give the oil a minute to heat back up to temp before piping in your next batch.
- Make sure to have a food thermometer handy for the oil. It's crucial that it stays close to 350F for the churros to cook right.
- Serve Mini Pumpkin Churros with 4-Ingredient Salted Caramel Sauce or Pumpkin Cream Cheese Dip.
- Have fun with it! It took us a little time and a few wonky churros to get the hang of it, but we just roll with it and enjoy the process.
Nutrition (per serving)
Calories: 91kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 18mg | Potassium: 31mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg