Description
Spanish churros meet autumn’s warmth in this delightful Pumpkin Churros recipe, blending cinnamon-spiced dough with crispy edges and a tender core. Rich seasonal flavors and golden-brown perfection invite you to savor a sweet moment of culinary joy.
Ingredients
Scale
Churros
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup water
- 1/4 cup unsalted butter
Dry Ingredients
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking powder
Coating and Frying
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 2 large eggs
- 2 cups vegetable oil (for frying)
- 1 tsp vanilla extract
Instructions
- Combine water, butter, salt, and ground cinnamon in a medium saucepan, heating until butter melts completely and mixture begins to simmer.
- Remove from heat and immediately whisk in pumpkin puree and vanilla extract until smooth and fully integrated.
- Gradually fold in flour and baking powder, stirring until a cohesive dough forms without any dry patches.
- Incorporate eggs one at a time, mixing thoroughly after each addition to create a uniform, slightly sticky dough.
- Transfer dough to a piping bag fitted with a large star-shaped tip, ensuring no air bubbles remain.
- Heat vegetable oil in a deep skillet or Dutch oven to 375°F, maintaining a consistent temperature.
- Carefully pipe 4-inch churro strips directly into hot oil, using scissors to cut dough from the piping tip.
- Fry churros for 2-3 minutes per side, rotating to ensure even golden-brown coloration and crispy exterior.
- Remove churros with a slotted spoon, allowing excess oil to drain on paper towel-lined plate.
- Mix granulated sugar and additional ground cinnamon in a shallow dish.
- While churros are still warm, roll each piece thoroughly in cinnamon-sugar mixture, coating completely.
- Serve immediately for optimal crispness and warmth, enjoying the pumpkin-spiced twist on classic churros.
Notes
- Check oil temperature precisely with a thermometer to ensure perfect crispiness and prevent soggy or burned churros.
- Refrigerate dough for 15-20 minutes before piping to help maintain defined star-shaped ridges during frying.
- Use gluten-free flour blend for a celiac-friendly version without compromising texture or flavor.
- Pat churros gently with paper towels to remove excess oil, creating lighter, less greasy final product.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg