Directions

Serving Size: 30

(1) Preheat oven to 400F
(2) Mix together flour, cinnamon, pumpkin pie spice, chili powder, salt, and Protein Pumpkin Spice.
(3) In a pot over medium-high heat, add water, pumpkin puree, margarine, and vanilla extract. Bring to a boil, whisking constantly and remove from heat.
(4) Pour the flour mixture into the pumpkin mixture and stir with a wooden spoon until just combined. Let sit and cool down for 2 minutes.
(5) Add in the eggs one at a time, mixing completely before adding another egg. This part is really hard, but just keep at it until it’s completely mixed in.
(6) Spray 2 baking sheets with nonstick cooking spray. Place the dough in a pastry bag with a star tip. You can choose whichever tip you want, but keep in mind you will get fewer churros from a bigger tip and more churros from a smaller tip. Additionally, the cooking time is longer or shorter depending on how thick your churros are.
(7) Pipe the dough onto the prepared baking sheets and bake until they feel crispy on the outside but are still squishy on the inside. Turn off the oven and leave the churros in for another 10 minutes.
NOTE: KEEP AN EYE ON THE CHURROS WHILE THEY ARE BAKING. MINE ONLY TOOK 10 MINUTES BUT SOME CAN TAKE 25 MINUTES.
(8) While churros are baking, add cinnamon and sugar to a bread loaf pan and mix well. Melt butter in a mug or bowl and get a pastry brush out.
(9) When churros are done and are cooled not completely but enough to handle, brush them with the butter and then roll in the cinnamon sugar.
NOTE: It’s important to use the above amounts of sugar and cinnamon because if you just use a premade cinnamon sugar from the grocery store, the churros will be WAY too cinnamony.
(10) Enjoy!