Air Fryer Pumpkin Churro Recipe (with Chocolate Sauce)

This flavorful cinnamon choux pastry is the best way to wake up with a cup of coffee in the morning.

Cook: 35 mins

Servings: 6-8

Ingredients

Directions

Cook the chocolate dipping sauce. Bring the cream to an almost bubbling point in a small saucepan. Place the chocolate into a medium bowl. Pour the hot cream into the chocolate and leave it for 1 minute. Stir gently until smooth and homogeneous. Stir the coffee liqueur and vanilla extract.
Whisk the flour, 1 teaspoon. of cinnamon, clove, 1/4 teaspoon. of ginger, nutmeg, and salt in a large bowl. Bring 1.5 cups of water, pumpkin puree, butter, and vanilla to a boil, stirring constantly, in a medium saucepan.
Add the pumpkin mixture to the bowl with the flour mixture and stir with a wooden spoon until they become combined; the consistency will be viscous.
Add the eggs carefully one by one. The dough should be smooth and viscous.
Fill a piping bag with a large star-shaped tip with the dough.
Pour the vegetable oil into a high-sided frying pan so that a layer of 5 cm is formed. Heat the oil up to 180°C.
Squeeze the dough out of the bag directly into the pan into 8 cm pieces cutting them off with scissors. Brown the churros until crispy for 4-5 minutes.
Mix the sugar and the remaining 1.5 teaspoon. of cinnamon in a medium shallow bowl. Transfer the churros to a baking tray or plate covered with paper towels to get rid of any excess oil, then immediately coat the churros in the cinnamon-sugar mixture.

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