Ingredients
Scale
- 1/2 cup water
- 1/4 cup unsalted butter, cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 teaspoon vanilla extract
- Cooking spray (neutral oil)
- For Coating: 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon
- For Maple Glaze: 1/2 cup powdered sugar, 2 tablespoons pure maple syrup, 1 tablespoon milk
Instructions
- In a medium saucepan, combine the water, butter, two tablespoons of sugar, and salt. Bring the mixture to a gentle boil over medium heat until the butter melts completely. Reduce the heat to low and stir in the pumpkin puree and pumpkin pie spice until well combined. Add the flour all at once and stir vigorously with a wooden spoon. Continue stirring until the mixture forms a smooth ball of dough that pulls away from the sides of the pan. Remove the pan from the heat and let it cool for about 5 minutes.
- Once the dough has cooled slightly, add the egg and vanilla extract. Beat the mixture vigorously (you can use a hand mixer or a spoon) until the egg is fully incorporated and the dough is glossy and smooth. Transfer the dough into a large piping bag fitted with a large star tip. Line your air fryer basket with a piece of perforated parchment paper or lightly grease it with oil. Pipe 3-inch strips of dough into the basket, leaving space between each one. Lightly spray the tops of the churros with cooking spray.
- Set your air fryer to 375°F (190°C) and cook the churros for 8 to 10 minutes, or until they are golden brown and firm to the touch. While the churros cook, whisk together the powdered sugar, maple syrup, and milk in a small bowl to create the glaze. As soon as the churros come out of the air fryer, toss them in the cinnamon-sugar mixture while they are still hot. Drizzle the maple glaze over the warm churros or serve it on the side for dipping. Serve immediately for the best texture.
- Cook Time: 30 minutes