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Mini Baked Pumpkin Churros With Maple Chocolate Sauce
[Vegan]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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Mini Baked Pumpkin Churros With Maple Chocolate Sauce [Vegan]

312

Dairy Free

These mini baked pumpkin churros are rolled in cinnamon sugar and paired with a maple chocolate sauce for dipping. They're the perfect sweet treat for the fall gatherings, or whenever, really… Since they're baked, not fried, they have more of a cake-like texture but they're still 100 percent delicious.

Ingredients You Need for Mini Baked Pumpkin Churros With Maple Chocolate Sauce [Vegan]

For the Mini Pumpkin Churros:

2 tablespoons flax seed meal, plus 6 tablespoons water (for 2 flax eggs)
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
5 tablespoons unsalted vegan butter, diced into small pieces
1/2 cup almond milk
1/2 cup pumpkin purée
2-3 tablespoons dark brown sugar, packed (depending on how sweet you want it)
1/2 teaspoon vanilla extract
1/3 cup sugar
1 teaspoon cinnamon
Coconut oil spray

For the Maple Chocolate Sauce:

1/2 cup pure maple syrup
1/4 cup, plus 2 tablespoons cup unsweetened almond milk
1/2 cup cacao (or cocoa) powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

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How to Prepare Mini Baked Pumpkin Churros With Maple Chocolate Sauce [Vegan]

Preheat oven to 400°F. Lay two 18x13-inch baking sheets atop one another (to create insulation during baking) and line the top baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, mix together the flour, pumpkin pie spice, and salt. Set aside.
In a medium saucepan, add in the butter to melt down. Once it is almost melted add the almond milk, pumpkin purée, and brown sugar, and whisk until smooth. Set over medium-high heat, and cook stirring frequently until it reaches a full boil. Remove from heat and pour in the flour mixture. Stir with a wooden spoon until combined and smooth.
Add in the flax eggs and vanilla, and mix until uniform and smooth. Allow it to sit and cool for about 3-4 minutes.
Place the dough into a pastry bag with a star tip. Pipe 5-inch lines of churro dough onto the prepared baking sheets and cut with scissors after piping each.
Place into the oven and bake until golden brown, about 25- 28 minutes.
While that bakes, whisk together the granulated sugar and pumpkin pie spice in a shallow bowl or plate. Set aside until ready to coat the churros.
For the chocolate sauce, pour the maple syrup and almond milk into a medium saucepan. Warm over medium heat until just simmering, then whisk in the cocoa powder until smooth. Remove from heat and whisk in vanilla.
Once the churros are baked, allow them to cool until they are easy to handle but still warm.
Spray the churros with coconut oil, then roll them in the cinnamon sugar mixture until fully coated.
Transfer to a wire rack and repeat with remaining churros. Serve warm with chocolate sauce.

Notes

The maple chocolate sauce will store in the refrigerator for up to 3 weeks.

Nutritional Information

Nutrition per churro: Carbs: 54.4g | Fat: 10.8g | Protein: 3.3g | Sugar: 35.1g | Sodium: 172mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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