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Baked Pumpkin Churros
Baked Pumpkin Churros covered in cinnamon sugar are the perfect fall and winter dessert. They're baked, not fried, which means you can eat more of them!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 36 churros
Calories: 74 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
For the churros
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 1/3 cups water
- 3/4 cup pumpkin puree
- 1/2 cup margarine, cut into pieces (about 8 tablespoons)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
For the coating
- 1 1/2 tablespoons margarine or butter, melted
- 1 teaspoon ground cinnamon
- 2/3 cup granulated sugar
Instructions
For the churros
- In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, chili powder and salt.
- In a medium pot over medium-high heat, add water, pumpkin puree, margarine and vanilla extract. Bring to a boil, whisking constantly and remove from heat.
- Pour the flour mixture into the pumpkin mixture and stir with a wooden spoon until just combined. Let sit and cool down for 2 minutes.
- Add in the eggs one at a time, vigorously mixing together the dough with the wooden spoon until each egg is incorporated. It may seem like the eggs aren't mixing with the dough, but just keep mixing until they are, about 1 to 2 minutes each egg. The dough should be smooth and the consistency of a very thick pudding.
- Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag with a star tip. I used a Wilton 1M star tip. If you use a larger one, you may get less churros overall because they'll be thicker, but they'll still be delicious!
- Pipe 6-inch lines of churro dough onto the prepared baking sheets and bake for 25 minutes. Turn oven off and leave churros in for another 10 minutes.
Cup of Yum
For the coating
- While churros are baking, add cinnamon and sugar to a large plate. Mix together until well combined and set aside until ready to coat the churros.
- To coat, brush churros with melted margarine using a pastry brush and roll in cinnamon sugar mixture.
Notes
- *Nutritional information is based on a total of 36 churros. I used a Wilton 1M star tip, but if you use a different size, your total churro count will likely be different.
Nutrition Information
Serving
1churro
Calories
74kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
21mg
(7%)
Sodium
49mg
(2%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
550IU
(11%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 36churros
Amount Per Serving
Calories 74
% Daily Value*
| Serving | 1churro | |
| Calories | 74kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 49mg | 2% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 550IU | 11% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.