5.0 from 3 votes
Pumpkin Churros
These pumpkin churros are the most fun treat to make in fall. It's the perfect afternoon or weekend treat for grown-ups and kids alike!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 32 mini churros
Calories: 91 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
Mexican
Ingredients
For the Churros:
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ⅛ tsp freshly grated nutmeg
- ⅛ tsp fine sea salt
- ¾ cup pure pumpkin puree
- 10 tblsp unsalted butter cut into pieces
- ½ tsp vanilla extract
- 4 large eggs at room temperature
- vegetable or canola oil for frying
For the Cinnamon Sugar Coating:
- ¾ cup granulated sugar
- 3 tsp ground cinnamon
- Special equipment: Pastry bag with large star tip
Instructions
Make the Cinnamon Sugar Coating
- In a bowl, whisk together the sugar and cinnamon until well combined.
- Transfer mixture to a large baking sheet. Set aside.
Cup of Yum
Make the Churros
- Whisk together the flour, cinnamon, cloves, ginger, nutmeg and salt in a large bowl. Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly.
- Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined; it will be thick.
- Continue mixing and add in your eggs, one at a time, until well combined. The dough should be thick and smooth, able to cling to spoon. If your dough is too runny, add more flour until it reaches a thick pudding consistency. Place the dough into a pastry bag with a large star tip.
- Heat 2 inches of oil in a high-sided large pan until it reaches 350F on a thermometer.
- Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor. Fry until golden and crispy, turning as needed, about 3-4 min. (This part takes a bit of practice, but if you don't mind a few curvy-looking churros, you're all set!)
- Transfer the churros to a paper-towel-lined baking sheet to drain the oil. Transfer drained churros to baking sheet with the cinnamon-sugar mixture, tossing to coat well.
- Serve immediately, while still crispy and warm.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- Join our Free Recipe Club and get our newest, best recipes each week!
- Pro Tip: The oil will cool slightly after every batch of churros. After removing all the churros, give the oil a minute to heat back up to temp before piping in your next batch.
- Make sure to have a food thermometer handy for the oil. It's crucial that it stays close to 350F for the churros to cook right.
- Serve Mini Pumpkin Churros with 4-Ingredient Salted Caramel Sauce or Pumpkin Cream Cheese Dip.
- Have fun with it! It took us a little time and a few wonky churros to get the hang of it, but we just roll with it and enjoy the process.
Nutrition Information
Calories
91kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
30mg
(10%)
Sodium
18mg
(1%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1040IU
(21%)
Vitamin C
0.3mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32mini churros
Amount Per Serving
Calories 91
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 18mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.