Pin A creative fusion of pumpkin muffins and churros—soft, spiced pumpkin dough baked and fried into churro-like sticks, dusted with cinnamon sugar. Perfect for autumn treats or festive gatherings.
I first made these for an autumn festival, and they quickly became the star of the dessert table. Guests loved the warm spices paired with the crispy texture, and everyone wanted the recipe.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Cayenne pepper: 1/8 tsp (optional, for extra heat)
- Canned pumpkin puree: 1 cup (225 g)
- Granulated sugar: 1/2 cup (100 g)
- Brown sugar: 1/4 cup (55 g), packed
- Vegetable oil: 1/3 cup (80 ml) plus extra for frying
- Large eggs: 2
- Vanilla extract: 1 tsp
- Granulated sugar: 1/2 cup (100 g) for coating
- Ground cinnamon: 2 tsp for coating
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cayenne pepper.
- Mix Wet Ingredients:
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Combine:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Pipe:
- Transfer batter to a large piping bag fitted with a large star tip. Pipe 4–5-inch (10–12 cm) strips onto the prepared baking sheet.
- Bake:
- Bake for 12–15 minutes, until just set but still soft. Let cool for 5 minutes.
- Fry:
- In a deep skillet, heat 2 inches of vegetable oil to 350°F (175°C). Working in batches, fry the baked churro sticks for 1–2 minutes per side, until golden and crisp. Drain on paper towels.
- Coat:
- Mix granulated sugar and cinnamon in a shallow dish. Roll warm churro sticks in the cinnamon sugar to coat.
- Serve:
- Serve immediately, optionally with a chocolate or caramel dipping sauce.
Pin Our family loves making these together on chilly weekends. Kids enjoy piping the dough into fun shapes, and everyone lines up for a freshly fried churro stick.
Required Tools
Mixing bowls, whisk, baking sheet, parchment paper, piping bag with large star tip, deep skillet or Dutch oven, slotted spoon, paper towels
Allergen Information
Contains eggs, wheat (gluten). May contain traces of nuts or soy depending on ingredient brands—always check labels.
Nutritional Information
Calories: 160, Total Fat: 6 g, Carbohydrates: 25 g, Protein: 2 g per churro stick
Pin Bring festive flair to any autumn event with these pumpkin muffin churros. A sweet and spicy treat for all ages!
Recipe Q&A
- → Can I use sweet potato instead of pumpkin?
Yes, substitute pumpkin puree with sweet potato puree for a similar earthy flavor and texture.
- → Can these churros be served with dipping sauce?
Absolutely. Chocolate or caramel sauces work well as accompaniments for extra indulgence.
- → How do I get crispy churro sticks?
Ensure oil is heated to 350°F and fry the baked sticks for 1–2 minutes per side until golden and crisp.
- → Are there spicy variations?
Increase cayenne or add a pinch of black pepper for heightened heat and a more robust flavor.
- → What tools are needed?
A piping bag with large star tip, mixer bowls, baking sheet, deep skillet, and paper towels are recommended.
- → Is this dessert vegetarian?
Yes, all listed ingredients are vegetarian-friendly. Please check labels for allergen safety.