It’s that time of year again. It seems like you can find Pumpkin flavored EVERYTHING. Even some items that most defiantly should NOT be made into a pumpkin flavor. That is not the case for these tasty Pumpkin Churros! These are sure to be the perfect fall treat for you and your family!
Makes: 28 churros
Prep: 15 Minutes
Cook: 30 Minutes
1 tablespoon ground cinnamon
1 tablespoon plus 1 cup organic sugar
1/2 cup sugar
½ cup milk
6 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
2 large eggs
1/3 cup pumpkin
Vegetable oil for frying
Fit piping bag with star tip. Whisk cinnamon, 1/2 cup sugar, and 1 cup organic sugar in a medium bowl; set aside.
Bring milk, butter, salt, 1 tablespoon organic sugar, and ½ cup water to a simmer in a saucepan over medium-high heat. Using a wooden spoon, add in flour quickly and mix fast using the back of the wooden spoon for about 30 seconds until it’s a dough.
Remove dough and place it in the bowl of a stand mixer. Let cool slightly for about 5 to 7 minutes.
Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next. Add pumpkin and mix well. Make sure to scrap sides of the bowl to be sure everything incorporates into the dough. Dough will come together and be easy to spoon into a piping bag. Spoon dough into prepared piping bag.
Pour vegetable oil into a small sauce pot to come halfway up the sides. Using a deep fry thermometer bring oil to 350 degrees F. Pipe out about 4 to 5 inches of dough and cut off with a knife quickly. Fry up to three at a time like this. Cook for 2 minutes each side until lightly golden brown.
Remove to bowl with sugar, organic sugar, and cinnamon. Toss and place on cooling rack.
Serve warm. Can also be paired with caramel sauce, chocolate sauce, or a raspberry sauce.