"I have a confession; I am a churro addict. Seriously, these puffy and crunchy doughnuty things are so delicious, it is impossible to stop eating them. The only reason I won't stuff myself to death with them is that my husband and the kids are faster than me around the table."
Spiced Pumpkin Churros with Peanut Butter Chocolate Dipping
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- Recipe Card
Prep time 30mins
Cook time 10mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 100 gram vegan/dairy free butter
- 1 1/3 cup plain flour
- 1 teaspoon baking powder
- 1/4 cup pumpkin puree
- 1 cup plant milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin spice mix
- pinch of salt
- 3/4 cup cane sugar
- 1 tablespoon cinnamon powder
Method
Step 1
In a medium saucepan, heat the gently melt the vegan butter. Add the pumpkin puree, plant milk, vanilla, salt and spices then combine with a flour/baking powder mixture. Keep the heat low, and stir it continuously until it’s smooth and comes off the side nicely. (like playdough)
Step 2
Let it cool down then scoop it into a piping bag with a star nozzle.
Step 3
In a shallow plate, combine the sugar and cinnamon.
Step 4
Heat your vegetable oil (approx 190 C degrees)
Step 5
Pipe the churros directly into the hot oil, cut into 5 cm pieces with scissors. Deep-fry them in batches for 2-3 minutes until golden brown.
Step 6
Remove churros and drain on kitchen paper, then toss in the sugar mixture. Serve them hot with the dipping sauce.
Step 7
For the dipping sauce, combine all ingredients over steam, or in the microwave.
Dipping sauce
ingredients
- 1/3 cup vegan/dairy free dark chocolate
- 1/3 cup crunchy peanut butter
- 1/3 cup plant milk