1. Can I make Pumpkin Churro Bites gluten-free?

Yes, you can make Pumpkin Churro Bites gluten-free! Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the cinnamon and pumpkin pie spice you use are gluten-free as well.

2. How do I store leftover Pumpkin Churro Bites?

Store any leftover Pumpkin Churro Bites in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week. If you want to store them for even longer, you can freeze them. Just reheat in the oven to restore their softness.

3. Can I prepare Pumpkin Churro Bites ahead of time?

Absolutely! You can prepare the Pumpkin Churro Bites a day in advance. Bake them, then store them in an airtight container. When ready to serve, reheat them for a few minutes in the oven to get them warm and fresh before coating them with cinnamon sugar.

4. Can I make Pumpkin Churro Bites without eggs?

Yes, you can substitute eggs with a flaxseed egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes) or a store-bought egg replacer. This will keep the texture intact while making the recipe vegan-friendly.

Pumpkin Churro Bites - Easy Fall Dessert Recipe

Name: Pumpkin Churro Bites
Prep time: 15 min
Cook time: PT-493561H4M33S
Total time: PT-493561H4M33S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 1 teaspoon baking soda; 2 1/2 teaspoons pumpkin spice; 15 ounces pumpkin purée; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 4 tablespoons butter, melted; 1/3 cup granulated sugar (for coating); 1/2 teaspoon cinnamon; 1/4 teaspoon pumpkin pie spice

Description

Pumpkin Churro Bites are a delightful autumn treat, combining the rich flavors of pumpkin, cinnamon, and sugar. These mini bites are soft, fluffy, and coated in a sweet cinnamon-sugar mixture, making them the perfect seasonal snack or dessert. Easy to make and incredibly satisfying, they capture all the flavors of fall in each bite.

Ingredients

Scale

1 3/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon baking soda
2 1/2 teaspoons pumpkin spice
15 ounces pumpkin purée
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
4 tablespoons butter, melted
1/3 cup granulated sugar (for coating)
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice

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Instructions

Preheat your oven to 350°F (175°C). Grease a mini muffin pan or use mini muffin liners.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, and pumpkin spice. Mix well to combine.
In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Let the bites cool in the pan for a few minutes before transferring them to a large bowl.
Melt the butter and pour it over the cooled bites. In a small bowl, mix together the granulated sugar, cinnamon, and pumpkin pie spice. Toss the bites in the cinnamon sugar mixture until well coated. You can shake the bowl for easy and even coating!
Serve warm and enjoy your Pumpkin Churro Bites. They are also perfect for the next day!

Notes

Do not overmix the batter to ensure the bites remain soft and tender.
Check for doneness with a toothpick. If it comes out clean, the bites are ready.
Store any leftovers in an airtight container at room temperature for up to two days.
For a fun twist, add a pinch of cayenne pepper to the cinnamon sugar coating for a little heat.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 110 kcal
Sugar: 12g
Sodium: 40mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg