Chef Ryan Scott stopped by Mornings on KFOG with Alicia and Arthur to talk about his perfect Halloween sweet treat: pumpkin churros! The conversation actually ended up centering around cologne for some odd reason, but that doesn’t mean that you shouldn’t be privy to this delicious recipe from Ryan’s book One to Five.
- 4 cups vegetable oil
- 1 box white cake mix, such as Pillsbury Moist Supreme Classic White
- One 15-ounce can pumpkin purée
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 2 tablespoons plus 1 teaspoon pumpkin pie spice
- 1 cup sugar
Heat the oil in a medium Dutch oven or other heavy-bottomed pot over medium-high until a deep-fry thermometer reaches 375 degrees. Meanwhile, stir together the cake mix, pumpkin, flour, eggs, vanilla, salt, nutmeg, cloves, and 1 teaspoon of the pumpkin pie spice in a large mixing bowl. Transfer the dough to a large zip-top plastic freezer bag, and cut off one bottom corner to make a 1⁄2-inch hole. (For prettier churros, use a pastry bag with a star tip.)
Working in batches, pipe about 3-inch lengths of dough into the hot oil; use scissors or a knife to cut the dough between pieces. (It’s OK if the churros curl into shapes.) Fry, turning occasionally until the churros float in the oil and are golden brown on both sides, 2 to 3 minutes. Using a slotted spoon, remove the churros to a plate lined with paper towels to drain; blot the churros with more paper towels. Repeat with the remaining batter.
Stir together the sugar and remaining 2 tablespoons pumpkin pie spice in a shallow dish. Roll the churros in the sugar mixture to coat while they’re still hot.
Makes 30 to 40.