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MASA Chips
MASA Chips

Pumpkin Churro Donuts

Ancient Crunch

Cuisine

American

Category

Dessert

Fall baking just hits different - simple ingredients, warm spices, and recipes that make the whole kitchen smell amazing. These Pumpkin Churro Donuts keep things easy: soft pumpkin batter, a quick brown sugar glaze, and a little crunch from crushed MASA Churro mixed in and scattered on top. They’re cozy, a little nostalgic, and the kind of treat you’ll want to make on repeat all season.

Pumpkin Churro Donuts

Ingredients

    Dry ingredients

    • 1 ¾ cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 tsp nutmeg
    • 1 tsp cinnamon

    Wet ingredients

    • ½ cup brown sugar
    • 1 stick unsalted butter, melted
    • 2 large eggs
    • 1 cup pumpkin purée
    • ½ cup whole or raw milk
    • 1 tsp vanilla extract
    • ½ cup sour cream
    • 1 cup crushed MASA Chips Churro

    For the glaze

    • ¼ cup brown sugar
    • ¼ cup whole milk
    • ½ tsp vanilla extract
    • 1 ½ cups powdered sugar
    • Pinch of salt
    • Extra crushed MASA Churro, for topping

    Directions

    1. Preheat your oven to 350°F. Grease a silicone donut pan with tallow.

    2. In a medium bowl, whisk together all dry ingredients and set aside.

    3. In a stand mixer fitted with a paddle attachment, mix all wet ingredients until smooth.

    4. Slowly add the dry mixture into the wet, mixing until just combined.

    5. Fold in 1 cup crushed MASA Churro.

    6. Spoon the batter into the donut molds, filling each cavity about ¾ full.

    7. Bake for about 12 minutes, or until the donuts spring back when lightly pressed.

    8. Let the donuts cool on a rack lined with parchment, perfect for catching extra glaze.

    9. In a bowl, whisk together brown sugar, milk, vanilla, powdered sugar, and a pinch of salt until smooth.

    10. Dip each donut twice for a thicker, sweeter coating.

    11. While the glaze is still tacky, sprinkle each donut with a little extra crushed MASA Churro. Store in the fridge for 3–5 days…if they last that long. Enjoy!

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