Pumpkin Spiced Churros For The Win!

Finally finished with the pumpkin bakes for the month of October. I really wanted some churros and decided to add pumpkin in as a fall twist. These churros tasted so great with all of the fall spices and the pumpkin flavor really comes through. You would think I would be over pumpkin by now but I only eat it this time of year so it doesn't become an over kill. I think for November I will be posting pie recipes, so that will be fun. Look at how these churros turned out.

Pumpkin Spiced Churros

So lets get started on what you need

Churro Dough

• 2 cups water
• 3 tablespoons unsalted butter, cold is fine
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea or table salt
• 2 cups all-purpose flour
• 1 tablespoon of cinnamon
• 1 teaspoon of nutmeg
• 1 teaspoon of all spice
• 3 tablespoons of pumpkin puree
• 2 large eggs
• 1 1/2 to 2 quarts oil for frying

Churro Coating

• 2/3 cup granulated sugar
• 1 1/4 teaspoons ground cinnamon 

First start to make the dough:

In a bowl mix flour, cinnamon, allspice, nutmeg (really any spices you'd like) together and set aside.

give your flour mix a quick whisk

Heat water, butter, sugar, vanilla, pumpkin and salt in a medium-size saucepan until simmering and butter has melted.

Don't add in this much butter by the way

time to add in the flour

Remove from heat and dump in flour all at once and stir with a wooden spoon for about one minute then remove from heat

this mixture is very thick at first

After 5 minutes add in your eggs one at a time

this mixture is very hot so let it cool for 5 minutes before adding in any eggs

You can use a hand mixer or continue to stir with a wooden spoon for a great arm workout.

ready to pipe

Transfer churros to a pastry bag or strong gallon Ziploc bag with a corner snipped off, fitted with a large closed star tip 

Add oil to Dutch oven or cast iron skillet until it measures about 1 1/2 inches deep and heat over medium/medium-high heat to 375 degrees.

Now head right to the frying stage and pipe the churros in 6-inch or desired lengths right into the oil, snipping them off with scissors at your desired length. 

getting fried

Line a large plate with a couple layers of paper towels. 

Once churros are cooked, remove from oil and drain on towels 

Once all churros are fried, combine cinnamon and sugar in a shallow dish or bowl. Roll warm churros, one by one, in sugar to coat, spooning more cinnamon-sugar on as you do for best coverage. Tap off excess. Do not let warm churros sit in cinnamon sugar for longer than needed to coat or the sugar will get clumpy.

Don't they look so appetizing! 

The best part is tossing this in the cinnamon sugar

So good

Look at all that yummy cinnamon+sugar

There you have it, delicious Pumpkin Spiced Churros, they are easier to make than you think.