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Imagine the magic of fall dancing on your taste buds with each bite of crispy, sugar-dusted Pumpkin Churros. This treat combines the nostalgia of autumn fairs with a twist that’s guaranteed to make your heart—and stomach—fall in love all over again.
Crafting the Simple Pleasures: Easy Pumpkin Churros with Cinnamon Sugar
The allure of churros is universal—whether they’re enjoyed in the bustling streets of Spain or the charming alleys of Mexico. But when pumpkin enters the scene, it’s a whole new ballgame. An easy pumpkin churros with cinnamon sugar recipe is your ticket to a home filled with the scent of fall spices. It’s like wrapping yourself in a warm blanket of sweet, spiced goodness.
Vegan Delights: Pumpkin Churros with Maple Glaze
Who says vegan treats can’t join the fall festivities? With a concoction as delightful as vegan pumpkin churros with maple glaze, you’re in for a plant-based marvel. The churros are tender on the inside, crispy on the outside, and when the maple glaze hits, it’s like watching the fall leaves turn—a beautiful transformation.
The Scratch-Made Charm: Pumpkin Churros Recipe from Scratch
There’s nothing quite like making churros from scratch, and a pumpkin churros recipe from scratch brings that homely charm to your kitchen. It’s the kind of recipe where each step is infused with love and each bite sings with the essence of autumn.
In Search of Autumn’s Best: Where to Buy Pumpkin Spice Churros
Sometimes, you’ve got the craving but not the time. That’s when knowing where to buy pumpkin spice churros comes in handy. It’s the culinary equivalent of finding the coziest fall sweater in a haystack of clothes.
How to Make Pumpkin Churros
- In a saucepan, you’re going to combine water and butter. You’re going to cook this until the butter melts. Then, add pumpkin and salt and mix it all up.
- When it’s combined, pour in the flour and stir it until it forms a ball and releases from the side of the pan. It’ll be sticky–not to worry.
- Immediately transfer to a bowl or the bowl of a stand-up mixer with the paddle attachment. (You can also do this in a large bowl and using a strong spatula–it’ll just take some muscle power.)
- Give it a mix just to release some of the steam. Allow to stand to cool for about 10 minutes.
- Add one egg at a time, waiting until it becomes completely cohesive, before adding the next one. Add the additional eggs. And then transfer the dough to a piping bag fitted with a star tip.
- Bring a quart of oil to 350 degrees F. When the oil hits 350F, bring down the heat to medium-low. This will help keep the temperature steady.
- Pipe the churros into the hot oil, snipping the end with a pair of scissors.
- Cook on the first side for about 1 minute and then flip it and cook for an additional minute.
- Transfer to a bed of paper towels to drain. Then immediately transfer to the sugar mixture, being sure it’s evenly coated. Repeat with the remaining churro batter.
Tips and Tricks
- I like a drier pumpkin puree for this. If your pumpkin puree is super wet, blot it dry using paper towels. I know this sounds weird but it shouldn’t have any residual water releasing from it.
- I like to use piping bags and a large star tip. This is not required, but I find it neater.
- Find a helper. When you pipe them into the hot oil, it helps to have another person on hand to help with doing the scissor part.
RECIPE FAQs
Well, isn’t that the million-dollar question? It’s all about the fry. The oil needs to be hot enough to singe a sweet tune of crispiness but not so hot that it burns.
Absolutely! Swap in some plant-based magic, and you’ve got yourself a vegan treat that’ll make your heart sing like the choir of autumn leaves.
Picture this: pumpkin puree is the gentle, moist autumn breeze, while eggs are like the summer sun, essential but not too overpowering. Less eggs, more pumpkin, and you’ve got a softer inside with a crisp hug on the outside.
Looking for more fall recipes? Here are some favorites:
- Pumpkin Chocolate Chip Cookies
- Fall Recipes
- Pumpkin Cinnamon Rolls
- Easy Apple Cobbler
- Pumpkin Tres Leches
- How to Build a Fall Cheese Plate
- Mini Pumpkin Sheet Cake with Brown Butter Frosting
- Birria Tacos
- Detroit-Style Pizza Recipe
- Savor Smash Burgers
- Indulge in Endive Prosciutto Gratin
If you make these Pumpkin Churros, let me know on Instagram!
Pumpkin Churros
Ingredients
Pumpkin Churros:
- 3/4 cup water
- 1/2 cup unsalted butter
- 1/2 cup pure pumpkin puree, (not pumpkin pie mix)
- 1/4 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 1/2 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 quart oil for frying, (peanut or vegetable oil)
Pumpkin Sugar Mixture:
- 1/3 cup white granulated sugar
- 1 teaspoon pumpkin pie spice
- Pinch kosher salt
Instructions
To Make the Pumpkin Churros:
- In a medium saucepan, set over medium heat, add the water and butter. When the butter is melted, mix in the pumpkin and salt.
- When completely combined, add in the flour and mix until it begins to form a ball and pulls away from the pan. Stir until it’s completely cohesive—it’ll be sticky, not to worry. This should take about 30 seconds. Immediately transfer to a bowl or the bowl of a stand-up mixer with the paddle attachment. (You could also do this in a large bowl using a strong spatula or wooden spoon.)
- Give it a mix just to release some of the steam. Allow to stand to cool for about 10 minutes. Add one egg at a time, along with the vanilla, mixing the dough each time before adding the following egg.
- Mix until very smooth. Transfer to a piping bag with a star-tip attached.
- In a shallow bowl, combine the sugar and pumpkin pie spice and pinch of salt. This is for the pumpkin churros when they come out of the oil.
To Fry up the Churros:
- Bring a quart of oil to 350 degrees F. When the oil hits 350F, bring down the heat to medium-low. This will help keep the temperature steady. Pipe the churros into the hot oil, using a pair of clean kitchen scissors to snip off the end of the churro.
- Cook on the first side for about 1 minute and then flip it and cook for an additional minute. Transfer to a bed of paper towels to drain. Then immediately transfer to the sugar mixture, being sure it’s evenly coated. Repeat with the remaining churro batter.
Notes
- I like a drier pumpkin puree for this. If your pumpkin puree is super wet, blot it dry using paper towels. I know this sounds weird but it shouldn’t have any residual water releasing from it.
- I like to use piping bags and a large star tip. This is not required, but I find it neater.
- Find a helper. When you pipe them into the hot oil, it helps to have another person on hand to help with doing the scissor part.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were amazing! My entire family loved them -and that’s saying something!
The first time I had a churro was at SeaWorld and a seagull stole it right out of my hands! It swooped down, used my head as a momentary perch, and stole the churro right out of my hand as a was about to take a bite.
Wow this is a depressing story! Moral of the story: Don’t go to SeaWorld. They’re very problematic and abuse animals. 🙂
hi lovely recipes could however give metrics for them too kinda more modern and much easier for us dummy Europeans thanks in advance
advice some sites do give choice to switch cups etc or metric just a lil bit o’ adjustment for your technician
warmly
françois
Wonder if you could make a lower carb version? Would love to know if anyone has tried doing this with Almond or coconut flour.
Hi, I’m sorry I’m not sure. I wouldn’t advise subbing in either of those flours because they have different hydration levels. I would google gluten-free churros to see what you find! 🙂