Baked Pumpkin Churros Recipe

Ready to embark on a culinary adventure that brings a touch of autumn warmth to your kitchen? Let me tell you about my latest obsession: Pumpkin Spice Churros! This delightful twist on a classic treat is everything you didn’t know you needed to satisfy those seasonal cravings.

My pumpkin churros are a delightful twist on a classic treat. They blend the warm flavors of pumpkin pie spice and buttery pumpkin puree with my fluffy, baked churro dough.

At this time of year, I love the aroma of vanilla and cinnamon wafting through my kitchen. It makes these not-quite-pastry puff churros an even more delicious way to enjoy fall.

Ingredients

• Water: Essential for dough consistency; hydrates and binds ingredients.
• Unsalted Butter: Adds richness and flavor; provides moisture.
• All-Purpose Flour: Forms the structure; provides carbohydrates.
• Pumpkin Puree: Adds autumnal flavor; rich in vitamins and fiber.
• Pumpkin Pie Spice: Blends cinnamon, nutmeg, and more; enhances aroma.
• Granulated Sugar: Sweetens the churros; caramelizes for crispiness.
• Ground Cinnamon: Adds warmth; complements pumpkin and sugar.

Ingredient Quantities

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 3 large eggs
• 1/2 cup (120 ml) pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon

How to Make this

1. Set your oven to 425°F (220°C) to warm up, and take out a baking sheet. You will need parchment paper to properly line and prep that sheet, so grab some of that, too.

2. In a medium saucepan, set over medium heat, combine the water, butter, and salt, and bring it to a boil, making sure the butter is fully melted.

3. Take the saucepan off the heat and pour in the flour all at once. Stir with great vigor using a wooden spoon until the mixture smooths out and forms a dough that separates from the sides of the pan.

4. Allow the dough to cool a bit, then beat in the eggs one at a time. After each addition, mix thoroughly until the mixture is smooth.

5. Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until completely combined.

6. Place the dough in a piping bag with a large star tip.

7. Pipe lengths of dough, 4 inches long, onto the prepared baking sheet, leaving space between each churro.

8. Cook for 20-25 minutes or until the churros are golden brown and crispy.

9. In a shallow dish, combine the granulated sugar with the ground cinnamon.

10. Immediately serve the churros as soon as they are rolled in a mixture of cinnamon and sugar that coats them evenly.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Wooden spoon
6. Piping bag
7. Large star tip
8. Shallow dish

FAQ

• Q: Can I make these churros ahead of time?A: Yes, you can make the dough in advance and keep it in an airtight container in the refrigerator for up to 24 hours before you bake it.
• Q: Can I use canned pumpkin puree?Certainly, this recipe can easily utilize any canned pumpkin puree.
• Q: Is it necessary to use piping bags for this recipe?A: You can achieve the classic ridged texture of churros with a piping bag. But if you don’t have a piping bag, you can use a plastic bag with the corner cut off to pipe the dough.
• Q: Can I fry these churros instead of baking?A: Of course, you can fry them in 350-degree F oil (175 degrees C) until you’re blue in the face, but baking is a much healthier alternative.
• Q: Can the pumpkin pie spice be substituted?A: A combination of cinnamon, nutmeg, ginger, and cloves, or allspice if necessary, can be used to create your own pumpkin pie spice.
• Q: How can I store leftovers?A: Leftover churros should be stored in an airtight container at room temperature and eaten within two days. To reheat leftover churros, place them in the convection oven at 350°F for three to five minutes. They may also be reheated in a traditional oven at 350°F for a similar duration. Churros cannot be successfully reheated in the microwave without resulting in a chewy sports bar. Fritters, which are made from a similar dough as the churro, stored in the same way, and reheated in the same manner, regenerating crispiness. They also travel well.

Baked Pumpkin Churros Recipe Substitutions and Variations

For a dairy-free version, substitute the same amount of coconut oil or margarine for unsalted butter.
Use a gluten-free flour blend in a 1:1 ratio to replace all-purpose flour for a gluten-free option.
Substitute sweet potato puree for pumpkin puree to yield an entirely different flavor profile.
If a ready-made version is not available, combine cinnamon, nutmeg, ginger, and cloves to make your own pumpkin pie spice.
Replace granulated sugar with coconut sugar for a deeper, caramel-like sweetness.

Pro Tips

1. Egg Temperature Ensure your eggs are at room temperature before incorporating them into the dough. This helps create a smoother mixture and aids in achieving a more consistent texture in the finished churros.

2. Cooling the Dough Allow the dough to cool for about 5-10 minutes after removing it from the heat before adding the eggs. Mixing eggs into too-hot dough can cause them to cook prematurely, resulting in a lumpy texture.

3. Pumpkin Puree Consistency Make sure your pumpkin puree is not too watery. If necessary, strain it through a cheesecloth or let it sit in a sieve for a while to remove excess water. This ensures the dough maintains the right consistency for piping and baking.

4. Piping Technique When piping the dough onto the baking sheet, hold the piping bag at a consistent angle and height to ensure even baking and create uniform churros. Practice on a separate sheet of parchment paper if needed.

5. Sugar-Cinnamon Coating For a thorough coating, roll the hot churros in the cinnamon-sugar mixture immediately after baking. Alternatively, place the mixture in a large ziplock bag, add a few churros at a time, and gently shake to coat evenly.