Pumpkin Churro Doughnuts with Warm Chocolate Sauce
User Reviews
4.7
6 reviews
Excellent
Pumpkin Churro Doughnuts with Warm Chocolate Sauce
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Pumpkin churro doughnuts are baked to perfection and dunked in thick warm chocolate dipping sauce ~ who needs a PSL?
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Ingredients
for the doughnuts
- 1/2 cup vegetable oil
- 3 large egg
- 1 1/2 cups sugar
- 1 1/2 cups pumpkin not pie filling, canned
- 1/4 tsp clove or use 1 1/2 tsp pumpkin spice
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 cup all-purpose flour
- 1/2 cup oat flour
for the coating
- 1 cup raw sugar
for the chocolate sauce
- 1 cup heavy cream
- 4 oz bittersweet chocolate chips about 3/4 cup
- 1/4 tsp cinnamon
Instructions
- Set the oven to 350F
- In a large bowl whisk together the eggs, oil, spices, sugar, pumpkin, salt and baking powder.
- Fold in the flours, and mix until just combined. Don't overmix.
- Lightly spray your doughnut pan with cooking spray, even though it is non-stick. Fill the molds 3.4 full with the batter. An easy way to do this is to put the batter in a large baggie and cut off the tip from one corner. Then pipe the batter into the molds. If you only have one pan, just cook the doughnuts in two batches, but remember to clean out the wells thoroughly between batches, and re-spray them.
- Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Don't over bake.
- Let the doughnuts cool only briefly and then ease them out of the pan and onto a rack.
- While the doughnuts are still warm, coat them with the sugar. I did this by putting the sugar in a paper bag and then, one at a time, putting in the doughnuts in and gently tossing them in the sugar. Be careful and do this one at a time, you don't want to break the tender doughnuts. It is important to do this while the doughnuts are still warm, so the sugar will stick.
- To make the sauce, heat the cream and cinnamon to a simmer, then pour over the chocolate chips. Let them sit for 10 minutes, and then stir until the sauce is smooth and glossy. Serve immediately with the doughnuts.
Equipments used:
Notes
- The doughnut part of this recipe is adapted from King Arthur Flour
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.03g
(2%)
Cholesterol
35mg
(12%)
Sodium
164mg
(7%)
Potassium
125mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
2563IU
(51%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2dozen +
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 35mg | 12% |
| Sodium | 164mg | 7% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 2563IU | 51% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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