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These mini pumpkin churros are the perfect fall treat. The sweet smell of cinnamon sugar always reminds me of the fall. Maybe it’s because my Mom always used to make us toast topped with it as a treat when the weather started to cool down.
These pumpkin churros are baked, not fried, and are the ideal size for dipping. While they’re not the same as fried churros, these are a bit healthier and have more of a cakey texture. Fear not, they are just as tasty as their fried counterpart!
We paired these pumpkin churros with a maple chocolate sauce that really brought the sweetness a new level.
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Mini Baked Pumpkin Churros w/ Maple Chocolate Sauce
- Total Time: 45 minutes
- Yield: 8
Description
Mini Pumpkin Churros rolled in cinnamon sugar and paired with a maple chocolate sauce. Perfect for the fall, or whenever, really…
Ingredients
Mini Pumpkin Churros
- 2 tablespoons flaxseed meal + 6 tablespoons water (for 2 flax eggs)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 5 tablespoons unsalted vegan butter, diced into small pieces
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 2–3 tablespoons organic dark brown sugar, packed (depending on how sweet you want it)
- 1/2 teaspoon vanilla extract
- 1/3 cup organic sugar
- 1 teaspoon cinnamon
- Coconut oil spray
Maple Chocolate Sauce
- 1/2 cup pure maple syrup
- 1/4 cup + 2 tablespoons cup unsweetened almond milk
- 1/2 cup cacao (or cocoa) powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Mix together the flaxseed meal with the water in a small bowl and set it aside to thicken for about 15 minutes.
- Preheat oven to 400°F. Lay two 18 by 13-inch baking sheets atop one another (to create insulation during baking) and line the top baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix together the flour, pumpkin pie spice, and salt. Set aside.
- In a medium saucepan, add in the butter to melt down. Once it is almost melted add the almond milk, pumpkin puree, and brown sugar, and whisk until smooth. Set over medium-high heat, and cook stirring frequently until it reaches a full boil. Remove from heat and pour in the flour mixture. Stir with a wooden spoon until combined and smooth.
- Add in the flax eggs and vanilla, and mix until uniform and smooth. Allow it to sit and cool for about 3-4 minutes.
- Place the dough into a pastry bag with a star tip (we used a Wilton 1M). Pipe 5-inch lines of churro dough onto the prepared baking sheets and cut with scissors after piping each (refer to video).
- Place into the oven and bake until golden brown, about 25- 28 minutes.
- While that bakes, whisk together the granulated sugar and pumpkin pie spice in a shallow bowl or plate. Set aside until ready to coat the churros.
- For the chocolate sauce, pour the maple syrup and almond milk into a medium saucepan. Warm over medium heat until just simmering, then whisk in the cocoa powder until smooth. Remove from heat and whisk in vanilla.
- Once the churros are baked, allow them to cool until they are easy to handle but still warm. Spray the churros with coconut oil, then roll them in the cinnamon sugar mixture until fully coated.
- Transfer to a wire rack and repeat with remaining churros. Serve warm with chocolate sauce.
Notes
- The maple chocolate sauce will store in the refrigerator for up to 3 weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition facts label provided by Nutri Fox.
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Any recipe that calls for some dipping action!
Haha yes!!
OMG! This recipe looks amazing.
Thanks, Stephanie 🙂
These churros look amazing! And I love how you incorporated pumpkin in there!
Thanks, Amy! 🙂
I have all the ingredients going to do with my kids 🙂 fun and delicious recipe.
Aww yay, they are going to love it!
Love this idea! I will be trying for sure. Beautiful photos 🙂
I hope you enjoy it, Elaine! 🙂