Save A creative fusion of pumpkin muffins and churros—soft, spiced pumpkin dough baked and fried into churro-like sticks, dusted with cinnamon sugar. Perfect for autumn treats or festive gatherings.
I first made these spicy pumpkin muffin churros for a fall party and they quickly became the star treat. The aroma of warm spices and pumpkin brings back memories of crisp autumn days and laughter-filled kitchen moments.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Cayenne pepper (optional): 1/8 tsp, for extra heat
- Canned pumpkin puree: 1 cup (225 g)
- Granulated sugar: 1/2 cup (100 g) for batter, 1/2 cup (100 g) for coating
- Brown sugar, packed: 1/4 cup (55 g)
- Vegetable oil: 1/3 cup (80 ml) for batter, plus more for frying
- Large eggs: 2
- Vanilla extract: 1 tsp
- Ground cinnamon: 2 tsp, for coating
Instructions
- Prepare baking sheet:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cayenne pepper.
- Mix wet ingredients:
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Combine batters:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined (do not overmix).
- Pipe dough:
- Transfer batter to a large piping bag fitted with a large star tip. Pipe 4:5-inch (10:12 cm) strips onto the prepared baking sheet.
- Bake churro sticks:
- Bake for 12:15 minutes, until just set but still soft. Let cool for 5 minutes.
- Heat oil:
- In a deep skillet, heat 2 inches of vegetable oil to 350°F (175°C).
- Fry churros:
- Working in batches, fry the baked churro sticks for 1:2 minutes per side, until golden and crisp. Drain on paper towels.
- Coat in cinnamon sugar:
- Mix granulated sugar and cinnamon in a shallow dish. Roll warm churro sticks in the cinnamon sugar to coat.
- Serve:
- Serve immediately, optionally with a chocolate or caramel dipping sauce.
Save 
Save My family loves gathering in the kitchen to help pipe and roll these churro sticks; it's a shared seasonal tradition that brings lots of smiles.
Variations
Swap canned pumpkin puree for sweet potato puree to create a unique flavor twist. For extra heat, increase the cayenne pepper or add a pinch of black pepper.
Serving Suggestions
Pair the churro sticks with spiced hot chocolate or coffee, or add a caramel or chocolate dipping sauce for indulgence.
Nutrition & Storage
Each churro stick has approximately 160 calories. For best results, enjoy the sticks the same day—they lose their crispness if stored overnight.
Save 
Save Enjoy these spicy pumpkin muffin churros hot and fresh, perfect for sharing with friends or family during cozy autumn days.
Recipe Guide
- → Can I use fresh pumpkin instead of canned puree?
Yes, roast and puree fresh pumpkin until smooth, then use in place of canned pumpkin puree for similar results.
- → How do I get the churro texture?
Piping the dough and brief frying after baking create a balance of softness and crispiness, mimicking classic churros.
- → Can the sticks be made ahead?
Baked sticks can be stored airtight and fried just before serving to enjoy maximum crispness and freshness.
- → What dips pair well with these?
Chocolate, caramel, or spiced fruit sauces complement these spiced pumpkin churro sticks wonderfully.
- → Can I make this gluten-free?
Use a gluten-free flour blend in place of all-purpose flour, keeping in mind texture may vary slightly.
- → How spicy are they?
The cayenne is optional for a subtle heat; adjust or omit according to personal preference for mild or spicy flavor.