Baked Pumpkin Churros are crispy, extra cinnamon-y, light, fluffy and bursting with Pumpkin Pie flavors in every bite. Also these Pumpkin Churros are baked and not fried which means eat them to your heart's content and ditch the guilt.
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Churros with autumn flavors
Its finally November and I'm finally in my fall mood. This cosy sweater weather is just what I look out for all year long. And since it's the holiday season already I love to indulge in loads of Pumpkin baked desserts. From Pumpkin Pies to Pumpkin Cheesecake to Pumpkin Tres Leches Cake to Pumpkin Cookies to this extra delicious Pumpkin Churros.
Although these Pumpkin Churros look super fancy however its not. They are just super easy to make and you'll be surprised how great they taste.
Perfectly spiced with Pumpkin Pie Spice and Cinnamon Sugar these Baked Pumpkin Churros hits the right spots every single time!
Baked Churros or Fried Ones
I always make fried Churros and they are so great. However I only struggle I often face is that the centers are mostly moist and gooey.
And since you add Pumpkin Puree to it, its quite a task to get perfectly crispy churros even after deep frying them.
However I am a little obsesseded now with these Baked Churros. Not only are they healthy but baking yields perfectly crispy churros which are crispy on the outside while being moist on the inside.
And the best thing is ofcourse, skipping deep frying means less mess in the kitchen, no oily stains, no smoke at all. And you get perfectly crispy churros which are crispy on the outside and moist on the inside. Moreover that Pumpkin Pie Spice & Cinnamon Sugar adds to it a comforting autumn magic.
Healthy Sugar Free Churros
Wanna know how even something as indulging as Churros can get healthy! You're gonna fall in love with this recipe. Not only are these Pumpkin Churros baked, but these Pumpkin Churros are sugar free.
I use sugar free sweetner and honey to make these churros which makes them healthy and guilt free.
So gobble up these churros to your heart's content and forget about gaining that holiday weight!
Ingredients needed to make Baked Churros with Pumpkin
For the Churro dough
- 2 cups All Purpose Flour
- 2 tsp Pumpkin Pie Spice
- ½ cup Honey
- 1½ cup Water
- ½ cup Margarine unsalted, cubed
- 1 tsp Pure Vanilla Extract
- 4 large Eggs
- ¾ cup Pumpkin Puree
For the Coating
- 1 cup Granulated Sugar
- 1 tsp Sugar Free Sweetener
See recipe card for quantities. Also watch the video for a quick visual.
How to make Baked Pumpkin Churros
Here's a step by step guide on how to make perfect Baked Pumpkin Churros.
Combine all the ingredients to make the churro dough in a saucepan over low heat. As the dough comes together, turn off the heat and add the whisked eggs & vanilla mixture. Fold it through.
Post cooling it down, take it in a piping bag with star nozzle and pipe churros onto a greased and lined baking dish.
Bake them @400F or 200C for 28-30 min.
In a shallow dish whisk ground cinnamon and granulated sugar together. Coat the baked churros with the cinnamon sugar mixture.
Dip into melted dark chocolate and serve.
Remember to use a double piping bag so that it doesn't get broken while you pipe the churros.
Storage
Store Leftover Churros in an airtight container lined with parchment paper in the refrigerator for upto 2-3 days. Reheat in the air fryer to get them warm and crispy.
You can even store churros in the freezer for upto a month. Thaw overnight in the refrigerator and reheat in the air fryer or deep fry before serving.
Related
Looking for other baked pumpkin desserts recipes like this? Try these:
Top Tips to make perfect Baked Churros
- After the dough comes together, cool it down to room temperature before you add the eggs mixture so that the eggs do not scramble upon meeting the hot dough.
- I'm using honey and stevia here to make it sugar free. You can use any sugar free sweetener of your choice like Zero Sugar Maple Syrup, Erythritol or Xylitol as well.
Baked Pumpkin Churros
INGREDIENTS
For the Churro dough
- 2 cups All Purpose Flour
- 2 teaspoon Pumpkin Pie Spice
- ½ cup Honey
- 1½ cup Water
- ½ cup Margarine unsalted, cubed
- 1 teaspoon Pure Vanilla Extract
- 4 large Eggs
- ¾ cup Pumpkin Puree
For the Coating
- 1 cup Granulated Sugar
- 1 teaspoon Sugar Free Sweetener
INSTRUCTIONS
- Preheat the oven to 400F or 200C and line a baking dish with parchment paper.
- In a medium sized pot add water, cubed butter and honey. Heat over low heat.
- As the butter melts, add pumpkin puree, pumpkin pie spice and whisk everything to bring the dough together.
- In a separate jar whisk eggs and vanilla together. Turn off the heat and add the eggs and vanilla mixture. Fold to combine. Transfer to a piping bag with large star nozzle. I use Wilton 8B
- Pipe the churros onto the lined baking dish. For long churros pipe about 7 inches long and for shorter ones pipe about 2-3 inches long churros. Cut the end using a scissor.
- Bake for 18-20 min. Meanwhile combine Cinnamon and Stevia to make Cinnamon Sugar.
- Coat the baked churros with the cinnamon sugar mixture.
- Serve with melted dark chocolate.
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