Pumpkin Churro Donuts

Name: Pumpkin Churro Donuts
Cuisine: American
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

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Ancient Crunch

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.

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

View Cart (0) Checkout

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!

Crispy Taco Burgers

Juicy seasoned beef smashed on a tortilla, melted cheese, and a crunchy layer of spicy MASA Chips.

Light and fluffy egg frittata baked with savory feta and cherry tomatoes, then topped with crushed MASA Chips.

Easy Feta and Tomato Frittata

This light and fluffy egg frittata is baked with savory feta and cherry tomatoes, then topped with crushed beef tallow MASA Cobanero for a unique, salty crunch.

A loaded fiesta platter featuring crunchy beef tallow MASA Chips topped with seasoned ground beef, warm rice, melted cheese, and fresh garden toppings.

Easy Mexican Fiesta Platter

This loaded Mexican Fiesta Platter features crunchy MASA Cobanero topped with seasoned ground beef, warm rice, melted cheese, and fresh garden toppings.

Churro Crunch Strawberries

This light and airy summer treat combines juicy macerated strawberries and homemade whipped cream with the cinnamon-sugar crunch of MASA Churro.

Add $99.00 USD to get Free Shipping

Your Cart is Empty

MASA White

MASA Blue

MASA Cobanero

SHOP MASA

Best Sellers

MASA Flavors

MASA Bundles

MASA ORIGINAL

MASA BLUE

MASA LIME