Description
Delight in these Pumpkin Churro Bites, a festive twist on classic churros with a moist pumpkin-infused dough, fried to golden perfection and coated in a fragrant cinnamon sugar blend. Perfect for autumn gatherings or a cozy dessert treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup canned pumpkin puree
- 1/4 cup butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
For Frying and Coating
- Vegetable oil for frying (enough for deep frying, about 2 cups)
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Prepare dry mixture: In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt to evenly distribute all spices and leavening.
- Mix wet ingredients: In another bowl, combine the pumpkin puree, melted butter, egg, and vanilla extract until the mixture is smooth and homogenous.
- Form the dough: Gradually add the pumpkin mixture to the dry ingredients, stirring continuously until a smooth dough forms without lumps.
- Heat the oil: Pour vegetable oil into a frying pan or deep fryer and heat it to 350°F (175°C), ensuring it is hot enough to crisp the churro bites quickly.
- Prepare piping bag: Fill a pastry bag or resealable plastic Ziplock bag with the pumpkin dough, then snip off a small tip at the end to create a manageable opening for squeezing dough pieces.
- Fry bites: Squeeze small bites of dough into the hot oil, using scissors to cut the dough at even lengths to ensure uniform cooking.
- Cook until golden: Fry the churro bites for 2 to 3 minutes, flipping them halfway to achieve an even golden brown crust on all sides.
- Drain excess oil: Remove the fried churro bites with a slotted spoon and place them on paper towels to absorb any extra oil.
- Mix coating: In a small bowl, combine the 1/4 cup granulated sugar with 1 tablespoon ground cinnamon to create the cinnamon sugar coating.
- Coat churro bites: While still warm, toss the churro bites in the cinnamon sugar mixture until they are thoroughly and evenly coated for a sweet, spiced finish.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve crispy, well-cooked bites without absorbing too much oil.
- Use a thermometer for accuracy when heating oil.
- Do not overcrowd the frying pan to avoid temperature drops in the oil.
- You can store leftover churro bites in an airtight container at room temperature for up to 2 days; reheat in an oven to retain crispness.
- For a dairy-free version, substitute butter with coconut oil or vegan margarine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: American, Fall/Autumn-inspired
Nutrition
- Serving Size: 4 churro bites (about 60g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin churro bites, pumpkin dessert, fall dessert, fried treats, cinnamon sugar churros, pumpkin snacks
