Description
Pumpkin churros are a delightful twist on the traditional churro, infused with pumpkin puree and warm spices, making them perfect for fall.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup sugar (for coating)
- Oil (for frying)
Instructions
- In a saucepan, combine water and butter; bring to a boil.
- Stir in flour, pumpkin puree, cinnamon, nutmeg, and salt until a dough forms.
- Remove from heat and let cool slightly.
- Beat in eggs one at a time until smooth.
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Transfer dough to a piping bag fitted with a star tip.
- Pipe strips of dough into hot oil, cutting with scissors to desired length.
- Fry until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels.
- Roll churros in sugar to coat.
Notes
- Serve with chocolate sauce or caramel for dipping.
- Store leftovers in an airtight container for up to 2 days.
- For a spicier flavor, add a pinch of cayenne pepper to the dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 churro
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Churros, Fall Desserts, Churros Recipe