There's a scent that defines autumn. It's a warming, enveloping blend of cinnamon, ginger, nutmeg, and... pumpkin! When you add the flavor of hot, crispy churros, you have the recipe for the perfect afternoon.
But wait, "churros" and "fit" in the same sentence? They usually conjure up images of deep fat and tons of sugar. Today, we're breaking that stereotype! We've got a recipe for a lighter, healthier version of these Spanish delicacies, made in the Air Fryer and featuring the iconic Pumpkin Spice flavor. And for dipping? Something equally delicious and healthy!
The Perfect Dip: Choconoot® No Added Sugar
Traditional churros are served with thick, hot chocolate. We decided to pair our healthy pumpkin version with something equally delicious.
Our cream Choconoot® No Added Sugar It's the perfect pairing for spicy churros. This artisanal hazelnut and cocoa spread is velvety, intensely chocolatey, and contains no added sugar! Its natural sweetness and deep, nutty flavor perfectly complement the spices in the dough, creating a luxurious yet light dessert.
Recipe for Pumpkin Churros from the Air Fryer
Get your pastry bag ready and experience the magic of autumn in your own kitchen!
Ingredients for the dough:
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1/2 cup of water
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50g butter (or coconut oil)
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1/2 cup thick pumpkin puree
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2 tablespoons erythritol (or other sweetener)
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1 teaspoon of cinnamon
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A pinch of nutmeg
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A pinch of ginger
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A pinch of cardamom
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1 and 3/4 cups light spelt flour
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1 egg
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Spray oil
Ingredients for the topping:
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3 tablespoons of erythritol
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1 teaspoon of cinnamon
To serve:
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Choconoot® Cream No Added Sugar Good Noot
Preparation method:
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Prepare the base: Place the water, butter, pumpkin puree, and erythritol in a small pot. Heat over low heat, stirring until all ingredients combine into a smooth liquid.
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Make the dough: Add the sifted flour and all the spices (cinnamon, nutmeg, ginger, cardamom) to the hot mixture. Stir vigorously with a wooden spoon, constantly heating over low heat until the dough forms a smooth ball that pulls away from the sides of the pot (about 1-2 minutes).
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Cool the cake: Remove the pot from the heat and transfer the cake to a bowl. This is VERY IMPORTANT – the mixture must cool completely, or the egg will curdle!
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Add the egg: Once the mixture has completely cooled, add the egg. Mix thoroughly with a mixer (or very vigorously with a spoon) until the egg is thoroughly incorporated into the batter, creating a smooth, sticky mass.
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Transfer to a piping bag: Transfer the dough to a pastry bag fitted with a large star tip.
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Shape the churros: Line the Air Fryer basket with baking paper. Pipe the churros onto the paper – you can make classic, oblong shapes, or – for an autumnal touch – shape the dough into small pumpkins, as shown in the photos.
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Bake: Spray the churros with oil spray (this will make them crispy). Bake in an Air Fryer preheated to 190°C for 10 minutes .
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(Alternative: If you don't have an Air Fryer, you can bake them in a conventional oven.)
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Prepare the topping: Meanwhile, on a flat plate, mix the erythritol and cinnamon.
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Serve: Thoroughly coat the warm churros in the cinnamon crumbs. Serve immediately with a generous dollop of Choconoot® Sugar-Free Dipping Cream.
Enjoy! 🥰
Feel the real taste of autumn!
This recipe proves that healthy desserts can be exciting, delicious, and beautiful. Crunchy on the outside, soft on the inside, spicy, and perfectly chocolatey and nutty thanks to the dip.
Don't wait! Click here to order your jar of Choconoot® No Added Sugar and prepare this autumn hit!
