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Pumpkin Churro Doughnuts with Warm Chocolate Sauce

Pumpkin churro doughnuts are baked to perfection and dunked in thick warm chocolate dipping sauce ~ who needs a PSL?

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 2 dozen +
Calories: 234 kcal
Course: Breakfast
Cuisine: American

Ingredients

for the doughnuts
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups canned pumpkin not pie filling
  • 1/4 tsp each: cloves, nutmeg, ginger, cardamom, allspice and cinnamon or use 1 1/2 tsp pumpkin spice
  • 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

    Cup of Yum
  1. Set the oven to 350F
  2. In a large bowl whisk together the eggs, oil, spices, sugar, pumpkin, salt and baking powder.
  3. Fold in the flours, and mix until just combined. Don't overmix.
  4. 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.
  5. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Don't over bake.
  6. Let the doughnuts cool only briefly and then ease them out of the pan and onto a rack.
  7. 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.
  8. 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.

Notes

  • The doughnut part of this recipe is adapted from King Arthur Flour

Nutrition Information

Calories 234kcal (12%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 0.03g Cholesterol 35mg (12%) Sodium 164mg (7%) Potassium 125mg (4%) 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

% 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.