Growing up I remember my parent’s having big fish fry’s on the weekend. I was a huge fan of these parties because I knew at the end of the fry fest would come dessert, and fry fest dessert meant churros! Oh yes!!! Right before dinner wrapped up, my dad would pull out his churro contraption (extruder) and my mom would disappear into the kitchen to make the dough. One thing that stood out was my mom adding banana to the dough. The banana worked as a thickener for the dough, and made for crispy churros on the outside and fluffy churros on the inside. I tried the same concept with pumpkin puree, and the result was an amazing pumpkin spiced churro! The familiar tastes of my childhood mixed with flavors of fall. I’m in heaven. :)
1-1/2t ground cinnamon
1t ground pumpkin spice
3/4C, pure pumpkin puree (not pumpkin pie puree)
1 stick and 2T unsalted butter, cut into pieces
1/2t vanilla extract
4 large eggs, at room temperature
Vegetable or canola oil, for frying
3/4C pure cane granulated sugar + 1T of ground cinnamon, for rolling
Special equipment: Pastry bag with large star tip
Whisk together the flour, 1.5 teaspoons cinnamon, pumpkin spice and salt in a large bowl. Bring 1-1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan. Be sure to whisk constantly, because the mixture will burn, and you’ll have to start over.
Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined. Warning, the mixture will be HOT as please use caution when mixing. When the pumpkin and flour are combined, you will notice that the mixture will be thick. At this point I know you’ll be tempted to “sample” the batter. I mean the batter is mixed, no eggs are in the batter… Yet. Seems like a perfect time… Well, don’t! It’s missing sugar so It won’t be so good. Believe me, I do it every time, and I don’t learn.
Add in your eggs, one at a time, until well combined. The dough will look separated as you add the eggs, NOT TO WORRY, continue to mix and the dough will come together. The dough will be thick and smooth. Once your dough is smooth, place the dough into a pastry bag with a large star decorators tip. I use Wilton Open Star Tip No: 1M.
Heat 2 inches of canola oil in a deep pot (I used my dutch oven, It works great for frying) until it reaches 350 degrees F on a candy thermometer.
Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with your fingers. It will try to avoid the fryer, so give your finger a little wiggle and they will plop right into the oil.
Fry until golden and crispy, 4 to 5 minutes.
Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl. Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture.