PUMPKIN CHURROS
These pumpkin churros are perfectly crisp on the outside with a light, airy center. Inspired by my classic churro recipe, this fall twist is absolutely delicious. Tossed in a blend of sugar and homemade pumpkin pie spice, they’re the ultimate autumn treat. Pair them with a warm bowl of pumpkin chili, cranberry margaritas, and a fall harvest salad for the coziest seasonal dinner.
THE ORIGIN OF THE CHURROS
The origin of churros sparks debate, with several theories explaining how this beloved treat came to be.
One popular theory suggests that churros originated in Spain, where Spanish shepherds created a simple dough from flour, water, and salt. They fried the dough over an open fire, naming the churros after the “Churra” sheep, whose horns the ridged shape resembled. Its simplicity and ease of preparation made churros a popular snack in rural areas.
Another theory credits Portuguese sailors who traveled to China in the 16th century. They likely discovered “youtiao,” a similar fried dough, brought it back, and adapted it into the churro shape, introducing the treat to Spain and Latin America.
Churros eventually became a staple in Spanish and Portuguese cuisine and spread throughout Latin America, inspiring local variations. Today, churros delight people worldwide, often served with chocolate or caramel dipping sauces and dusted with sugar or cinnamon.
INGREDIENTS YOU NEED:
- Unsalted Butter
- Water
- All-purpose Flour
- Pumpkin Puree
- Salt
- Granulated Sugar
- Pumpkin Pie Spice
- Vegetable Oil
TIPS AND TRICKS
Here are some tips and tricks to make the best pumpkin churros:
- Use Cold Ingredients: When mixing the dough, make sure your pumpkin puree is cold. This helps create a firmer dough that’s easier to pipe and fry without spreading too much.
- Don’t Overmix the Dough: After adding the eggs and pumpkin puree, mix just until combined. Overmixing can lead to tough churros instead of light and airy ones.
- Pipe Directly into Hot Oil: For the crispiest churros, pipe the dough directly into hot oil (around 350°F/175°C). If the oil isn’t hot enough, the churros may turn out greasy rather than crispy.
- Use a Star Tip for Authentic Texture: A star-shaped piping tip is key to getting the signature ridged texture of churros, which helps them cook evenly and hold onto more cinnamon sugar.
- Work in Small Batches: Frying too many churros at once can lower the oil temperature, leading to soggy results. Fry in small batches to maintain the right heat.
- Drain Well: After frying, place the churros on paper towels to drain excess oil, which ensures they stay crispy.
- Toss in Cinnamon Sugar While Warm: The sugar mix sticks best to churros when they’re still warm from the fryer. Toss them immediately for a perfect sugary coating.
- Serve Fresh: Churros are best when served hot and fresh. If making them in advance, keep them warm in the oven at a low temperature until ready to serve.
- Dipping Sauce for Extra Flavor: Pair your pumpkin churros with chocolate, caramel, or a spiced dipping sauce to enhance the flavors and add an extra touch of indulgence.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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PUMPKIN CHURROS
Ingredients
THE DOUGH
- 3/4 cup water
- 1/2 cup unsalted butter
- 1/2 cup pumpkin puree
- 1/4 tsp salt
- 1 1/2 cup all-purpose flour
- 4 large eggs
- 1 pack vanilla
- Vegetable oil for frying
THE PUMPKIN SUGAR MIXTURE
- 1/3 cup white sugar
- 1 tsp pumpkin pie spice
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, combine the water and butter. Once the butter has melted, stir in the pumpkin and salt until fully incorporated.
- Add the flour and mix until the dough starts to form a ball and pulls away from the sides of the pan.
- Keep stirring until the mixture is cohesive—it will be sticky, but that's normal. This process should take about 30 seconds.
- Transfer the dough to a bowl (or the bowl of a stand mixer with the paddle attachment) and mix briefly to release some of the steam. Let the dough cool for about 10 minutes.
- Next, add one egg at a time, along with the vanilla, mixing thoroughly between each addition. Continue mixing until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a star tip.
- In a shallow bowl, mix together the sugar, pumpkin pie spice, and a pinch of salt. This will be used to coat the churros after frying.
- Heat about a quart of oil in a deep pan to 180°C . Once the oil reaches temperature, reduce the heat to medium-low to help maintain it. Pipe the churro dough directly into the hot oil, using clean kitchen scissors to cut the dough as it’s piped.
- Fry the churros for about 1 minute on each side, or until golden brown. Transfer them to paper towels to drain excess oil, then immediately roll them in the spiced sugar mixture, ensuring they are evenly coated. Repeat with the remaining dough.