Pumpkin spice churros
These deep-fried treats are spiced with pumpkin spice to make them perfect for fall
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
- 130 g plain flour
- 10 g pumpkin pie spice
- Pinch of salt
- 350 ml boiling water
- 2 tbsp caster sugar
- 120 g unsalted butter
- 3 medium free-range eggs
- For the pumpkin spice sugar:
- 80 g caster sugar
- 1 tbsp pumpkin spice
- Sunflower oil for frying
To make the pumpkin spice mix I used the following (adapted to my taste from the recipe shown in the notes):
- 3 tbsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground ginger
- 1 tsp ground all spice
- 1 tsp ground cloves
Mix the tablespoon of pumpkin pie spice, all the flour and salt in a large bowl.
Put the butter and boiling water in a saucepan and heat on a low heat until it starts to simmer and then boil.
Remove the pan from the heat and quickly add the flour mixture and stir vigorously with a wooden spoon until there are no lumps and you have a smooth thick dough.
Leave it to cool for 5 minutes, then add the eggs one by one, mixing well between each addition until the egg is properly incorporated.
Leave the batter to rest for 15 minutes. You can start to heat your oil slowly during this time, in a deep-fat fryer or in a deep wok.
Pipe the batter onto baking paper using a large star tip. Use a knife to cut off the lengths.
Check your oil is at temperature before starting to fry. If you are a bit scared of deep-fat frying, as I was, you can reach this brilliant post by Becca from Amuse Your Bouche about deep-frying at home as a guide before you start.
Deep-fry a couple of churros as a time for a couple of minutes on each side, then drain them on kitchen roll before rolling in the pumpkin spice sugar.
Calories: 266kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 30mg | Potassium: 82mg | Fiber: 3g | Sugar: 13g | Vitamin A: 480IU | Vitamin C: 0.7mg | Calcium: 89mg | Iron: 2mg