Spiced Pumpkin Churros with Peanut Butter Chocolate Dipping

"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."
-- @ursulabakes
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  • Recipe Card
Prep time 30mins
Cook time 10mins
Serves or Makes: 4-6

Recipe Card


  • 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


  • 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


  • 1/3 cup vegan/dairy free dark chocolate
  • 1/3 cup crunchy peanut butter
  • 1/3 cup plant milk
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