Pumpkin Churro Donuts

Name: Pumpkin Churro Donuts
Ingredients: 1 ¾ cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 tsp nutmeg; 1 tsp cinnamon; 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; 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

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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

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Directions

Preheat your oven to 350°F. Grease a silicone donut pan with tallow.
In a medium bowl, whisk together all dry ingredients and set aside.
In a stand mixer fitted with a paddle attachment, mix all wet ingredients until smooth.
Slowly add the dry mixture into the wet, mixing until just combined.
Fold in 1 cup crushed MASA Churro.
Spoon the batter into the donut molds, filling each cavity about ¾ full.
Bake for about 12 minutes, or until the donuts spring back when lightly pressed.
Let the donuts cool on a rack lined with parchment, perfect for catching extra glaze.
In a bowl, whisk together brown sugar, milk, vanilla, powdered sugar, and a pinch of salt until smooth.
Dip each donut twice for a thicker, sweeter coating.
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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