pumpkin spice churro donuts

Your new favorite pumpkin spice recipe to kick off the fall season. Cannot think of anything that isn’t improved by pumpkin spice.

What I love about these donuts:

  • Browned Butter: Toasted butter adding a layer of nuttiness to the donut.
  • Pumpkin: Just enough pumpkin to give it that distinctive flavor but not so much so that you loose the churro consistency.
  • Cinnamon Sugar: No dipping sauce or filling required.

Pumpkin Spice Churro Donuts

Ingredients:

  • 4 TBSP of butter
  • 1/2 cup of milk
  • 1/2 cup of water
  • 1 TSP of vanilla
  • 2 TBSP of granulated sugar
  • Dash of cinnamon
  • 4 TBSP of pumpkin purée
  • 1 TSP of salt
  • 1 cup of flour
  • 4 eggs
  • Canola oil
  • 1/2 cup of granulated sugar
  • 1/2 TBSP of cinnamon
  1. Make the dough. In a sauce pan, add butter on medium heat. Cook until fully melted and toasted brown.
  2. Add milk, water, vanilla, pumpkin purée, sugar and cinnamon. Whisk until fully combined. Increase heat to reach a boil, no hotter then medium-high heat.
  3. Remove from heat, and add flour. Mix until fully incorporated.
  4. Add back to medium heat. Cook for another 2-3 minutes, removing as much moisture as possible.
  5. Add dough to stand mixer. Add eggs, and whisk until glossy dough texture is obtained.
  6. Pipe & freeze donuts. Using a guided baking mat, a piping bag with a chiseled tip, pipe three layers of pastry. I did two on the bottom, and one on the top.
  7. Freeze over night or until frozen solid.
  8. Fry donuts. Heat oil in warm pan or deep frier. Fry each donut on each side until crispy golden brown.
  9. Remove from oil, and remove excuse oil.
  10. Cinnamon Sugar Topping. While still hot, but after excess oil removed. Coat in cinnamon sugar mixture.