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5 from 1 vote
Pumpkin Churro Doughnuts

Pumpkin Churro Doughnuts - moist pumpkin cake dough rolled in crunchy and fragrant butter/sugar/cinnamon topping fulfills promise of falling into autumn.

Course: Dessert
Cuisine: American
Keyword: pumpkin churro doughnuts
Servings: 12
Author: Kitchen Nostalgia
  • 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
  • 1/4 cup (57 g) butter, melted
  • 1/2 cup sugar
  • 1 Tbsp cinnamon
  1. PUMPKIN DOUGHNUTS: In a large bowl, combine flour, baking soda, baking powder, both sugars, salt and spices.
  2. In another bowl, combine pumpkin puree, egg, oil and water. Add wet ingredients to dry ingredients and mix until just combined (do not overmix).
  3. 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.
  4. 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.