As the chilly fall air begins to whisper through the trees, there’s nothing quite like the aroma of freshly made Mini Pumpkin Churros wafting through your kitchen. Imagine those delightful little bites of heaven, crispy on the outside and soft on the inside, kissed with warm spices. creamy cookies and cream cheesecake delicious pumpkin s’mores cookies They bring a cozy vibe that instantly fills you with warmth and happiness. festive sugar cookie bars For more inspiration, check out this Delicious Irish Apple Cake recipe.

These delightful treats are not just for fairs or fancy restaurants; you can easily make them at home. Picture yourself savoring these churros while wrapped in a cozy blanket, perhaps with a hot cup of cocoa or spiced cider—doesn’t that sound divine? With every bite, you’ll experience a burst of sweet pumpkin flavor that dances with cinnamon and nutmeg, making any occasion feel special.

My friends couldn’t get enough of these churros when I made them for our annual fall festivity; they devoured them faster than I could fry them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your base ingredient, giving structure to the churros; sift it for fluffiness.
• Pumpkin Puree: Use canned or homemade puree; it provides moisture and that signature fall flavor.
• Cinnamon: Essential for that warm spice note; use freshly ground if possible for more flavor.
• Granulated Sugar: For sweetness; adjust the amount based on your taste preference.
• Baking Powder: Helps the churros puff up during frying, creating that irresistible texture. For more inspiration, check out this Ultimate Chocolate Cake recipe.
• Salt: Just a pinch enhances all flavors beautifully without being noticeable.
• Water: Needed to create your dough; use it sparingly so the mixture doesn’t become too wet.
• Vegetable Oil: For frying; choose an oil with a high smoke point to avoid burning.
• Chocolate Sauce (Optional): Perfect for dipping; consider using dark chocolate for added richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Dough: In a medium saucepan over medium heat, combine water, sugar, salt, and vegetable oil until boiling. Stir in flour and baking powder off the heat until smooth and slightly sticky.

Add Pumpkin Puree: Fold in pumpkin puree and cinnamon into the dough mixture until evenly incorporated. The aroma will remind you of autumn bliss!

Shape Your Churros: Transfer the dough into a piping bag fitted with a star tip. Pipe 4-inch strips onto parchment paper before frying—make sure not to overcrowd them.

Heat Your Oil: In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Carefully drop in churro strips one by one without splashing hot oil everywhere—safety first!

Fry Until Golden Brown: Fry churros for about 2-3 minutes per side until they turn golden brown and crispy. Use tongs to flip them gently.

Cinnamon Sugar Coating: Remove churros from oil and immediately roll them in a mix of cinnamon and sugar while they’re still warm—this is where the magic happens!

Now you have golden brown Mini Pumpkin Churros ready to be devoured! Enjoy them fresh from the fryer or let them cool down slightly before serving with your favorite dipping sauce.

These Mini Pumpkin Churros are an absolute delight packed with seasonal flavors that will leave everyone wanting more. So grab your apron and let’s get cooking!

Perfecting the Cooking Process

Start by preparing your dough, then heat the oil while piping the churros. Fry until golden brown for that perfect crunch.

Add Your Touch

Consider adding chocolate or caramel dipping sauces to elevate the flavor profile. Don’t shy away from experimenting with spices like nutmeg or ginger.

Storing & Reheating

Store any leftover churros in an airtight container at room temperature. To reheat, pop them in an oven at 350°F for about 5 minutes.

The first time I made mini pumpkin churros, my family devoured them in minutes! Their laughter and compliments made me realize how special homemade treats can be. fun spooky marshmallow treats.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but ensure it’s well-pureed and cooked down for the right texture.

How do I store leftover mini pumpkin churros?

Store them in an airtight container at room temperature for optimal freshness.

What type of oil is best for frying?

Vegetable or canola oil works best due to their high smoke points and neutral flavors.

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Mini Pumpkin Churros

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• Author: Mery Mack
• Total Time: 25 minutes
• Yield: Approximately 12 mini churros 1x

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Description

Mini Pumpkin Churros are the perfect fall treat, combining the warm flavors of pumpkin and spices in a delightful bite-sized form. These churros are crispy on the outside yet soft and flavorful on the inside, making them an irresistible dessert for cozy gatherings or family nights. Serve them fresh from the fryer dusted with cinnamon sugar and paired with a rich chocolate dipping sauce for an extra touch of indulgence.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar (plus more for coating)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup water
• 2 tbsp vegetable oil (for dough)
• Vegetable oil (for frying)
• Chocolate sauce (optional for dipping)

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Instructions

1. In a medium saucepan, combine water, sugar, salt, and vegetable oil. Bring to a boil.
2. Remove from heat and stir in flour and baking powder until smooth and sticky.
3. Fold in pumpkin puree and cinnamon until well blended.
4. Transfer dough to a piping bag fitted with a star tip; pipe 4-inch strips onto parchment paper.
5. Heat vegetable oil to 350°F (175°C) in a deep pot. Carefully fry churro strips for 2-3 minutes per side until golden brown.
6. Immediately roll warm churros in a cinnamon-sugar mixture before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 90
• Sugar: 3g
• Sodium: 40mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 0mg