5 INGREDIENT PUMPKIN SPICE CHURROS!

I mean look at these pups – they look and taste absolutely amazing! A recent vegan influencer posted all of her to-die-for recipes using vegan yogurt and I had to try it out for myself! And surprisingly, the Silk yogurt was the perfect binder for these pumpkin spice churros. Not only that, it created a moist inside and crunchy surface. Not to mention the pumpkin puree gave them the perfect fall vibe that we all need right now! #fallvibesonly

This is the perfect dessert for a date night, girls night, or a premier night ( Bachelorette anyone?) I am beyond excited to eat these while I watch – if I dont eat them before 8 o clock. I am totally drooling over these and I just know you guys will too. And did I mention this is a super cheap dessert? I didn’t say this on my IG but the total dessert was around 8 bucks – now that’s a steal! Anyways, enough of me gabbing – I hope you all love the recipe as much as I do because if I was Claire, these churros would definitely get my final rose.

5 INGREDIENT PUMPKIN SPICE CHURROS!

Recipe by blkandveganCourse: Dessert, Breakfast, SnacksCuisine: Mexican, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes

Crunchy, light, and deliciously pumpkin-inspired. Get prepared for your new family favorite!

Ingredients

  • 1 cup @Silk dairy-free vanilla yogurt (2 individual serving size cups) See notes for my selections.

  • 1/4th cup pumpkin puree

  • 1 cup flour

  • 1 tsp pumpkin spice seasoning

  • 1/2 tsp baking soda

  • Sugar topping
  • 1/4th sugar

  • 1 tsp pumpkin spice seasoning

Directions

  • Begin by heating up either a deep fryer or a medium/large pot with vegetable oil.
  • In a medium sized bowl, add your yogurt, pumpkin puree and pumpkin spice seasoning. Mix until well combined!
  • Next add your flour, baking soda and a pinch of salt!
  • Add your mixture to a piping bag or you can use a large ziplock and cut the corner (you won’t get the lined design but it will still taste amazing).
  • To begin, test your oil with a small portion of your dough. If it bubbles and rises to the top – your oil is ready.
  • Using your pipping bag and some scissors, begin to pipe out 1-2 inch lines into the hot oil – snipping the dough at the base of the pipper to end and begin the next churro.
  • Fry for 3-5minutes or until golden brown.
  • Combine all sugar topping ingredients and evenly toss them into the mixture as they come out of the oil. Enjoy with some almond milk, ice cream, or alone!

Notes

  • For my yogurt selections, I chose the almond and soy-based options and mixed them together! Feel free to choose any base.

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