Mini Pumpkin Churros
Mini Pumpkin Churros are the ultimate autumn indulgence, blending a crunchy exterior with a tender, spiced pumpkin filling. These bite-sized delights are perfect for cozy nights or festive gatherings, offering a warm, comforting flavor that captures the essence of fall. Serve them fresh out of the oven, rolled in cinnamon sugar, and paired with your favorite dipping sauces for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 mini churros 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- For Coating: 1/2 cup granulated sugar mixed with 2 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine water, butter, sugar, and salt until melted and bubbling.
- Remove from heat and stir in flour until a ball forms.
- Let cool slightly before mixing in eggs one at a time, followed by pumpkin puree and vanilla extract.
- Pipe small strips onto the baking sheet using a star-shaped piping tip.
- Bake for 20-25 minutes until golden brown and crisp.
- Roll warm churros in cinnamon sugar and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added flavor, mix in nutmeg or ginger into the dough. Substitute pumpkin puree with sweet potato puree for a different twist. Store leftovers in an airtight container for up to two days or freeze for up to three months.