Pumpkin Churro Doughnuts – moist pumpkin cake dough rolled in crunchy and fragrant butter/sugar/cinnamon topping fulfills promise of falling into autumn.
I love my Moist Pumpkin Bread recipe so much that I made it 3 times already this summer/autumn.
My readers tried it and liked it as well so it became quite popular. The same thing happened with my Baked Churrro Dougnuts. So I got the idea to combine those two recipes and make an incredible autumn holiday dessert or a special breakfast treat.
Moist Pumpkin Bread
On top of all that, these baked doughnuts are much healthier then their fried counterparts. They have significantly less fat and calories and they are full of vitamins, minerals and pumpkin fibers. Isn’t that just perfect?
- 1 cup + 1 1/2 Tbsp all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon salt
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 3/4 cup pumpkin puree
- 1 large egg or 2 small ones
- 1/3 cup oil
- 1/3 cup water
- CHURRO TOPPING:
- 1/4 cup butter melted, 57 g
- 1/2 cup sugar
- 1 Tbsp cinnamon
PUMPKIN DOUGHNUTS: In a large bowl, combine flour, baking soda, baking powder, both sugars, salt and spices.
In another bowl, combine pumpkin puree, egg, oil and water. Add wet ingredients to dry ingredients and mix until just combined (do not overmix).
Spoon the batter into greased non-stick doughnut baking tin. Bake for 15 minutes in the 350 F (175 C) preheated oven, or until a toothpick inserted into donut comes out clean. Allow to cool in the pan for 5 minutes, then take out onto a wire rack to cool completely.
TOPPING: In a small pan, melt 1/4 cup butter. In a small bowl, mix sugar and cinnamon. Brush each doughnut with butter and sprinkle with sugar-cinnamon mixture.