Churros with Autumn Pumpkin Flavor
I created both a fried churro and baked all in the same day and I couldn’t believe how close they were to each other. But I actually liked the baked version a little better because the fried version kept coming out a little gooey in the center because of all that pumpkin, and doughy pumpkin is no good. I mean why didn’t I make these sooner?? No frying so no oily smell and mess yet you still get an incredibly irresistible churro that everyone will love! This baked version is crisp on the outside and perfectly tender and moist on the inside and it’s generously coated in cinnamon sugar, all just the way a churro should be. Then add the addition of pumpkin and autumn spice and no one can resist!
Ingredients You’ll Need for This Recipe
1/2 cup water Canned pumpkin Unsalted butter Brown sugar Salt Spices including cinnamon, nutmeg, ginger, cloves Vanilla All-purpose flour Eggs Granulated sugar
Scroll below for full printable recipe.
How to Make Pumpkin Churros
Preheat oven and prepare baking sheets. In a saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon and remaining spices. Cook stirring frequently until it reaches a full boil. Mix in flour and cook, stirring constantly, for 1 minute. Transfer to electric stand mixer. Add eggs and vanilla and mix until combined. Transfer dough to a large piping bag fitted with a large star tip. Pipe dough onto prepared stacked baking sheet. Bake in center of preheated oven until set and golden brown. Meanwhile in a dish whisk together granulated sugar with remaining cinnamon Brush warm churros lightly with melted butter then roll in cinnamon sugar.
The Mini Version
You can make them as minis or the more traditional longer version. I love both so if you want go ahead and make some of each.
Pipe into portions about 2-inches. Use space on the baking sheet wisely so you don’t have to bake up two batches.
What Should I Serve with Them?
For extra decadence serve with:
Warm hot fudge sauce Nutella warmed with a little milk or water Salted caramel sauce
Tips for These Churros
After adding the egg mix right away. You don’t want the eggs to cook and scramble. Keep mixing! It will seem curdled and separated but will come together after you keep blending. Use a hand mixer if you don’t have stand mixer, just be sure it can handle a fairly thick batter. Coat with cinnamon sugar while they’re still warm so it sticks. Serve warm. They’re still good cold but there’s nothing quite like a warm churro.
A Must Try Fall Recipe
I have a feeling they’ll be on repeat this fall season. Have family or friends over to share because otherwise you will finish off a lot more than you planned on. I wonder how I know :). When creating recipes like this one self control gets hard. It’s my job to make sure it’s extra fabulous so I had to keep taste testing :).
More Recipes You Might Like
Classic Churros Churro waffles Churro Cream Puffs
