Pumpkin Churro Doughnuts with Warm Chocolate Sauce

Pumpkin Churro Doughnuts with Warm Chocolate Sauce ~ these plush doughnuts are baked, not fried, then coated with crunchy sugar and paired with a to-die-for warm chocolate dipping sauce.

Pumpkin churro doughnuts with a bowl of warm chocolate sauce

Let me just say that if you still need a reason to go out and buy a doughnut pan, you’ve found it right here.

It will be the best ten bucks you’ll spend this fall. These  churro/doughnuts are crunchy on the outside and lightly spiced  and pumpkin-y on the inside. And that’s not even counting the to-die-for hot chocolate dunking sauce with a hint of cinnamon.

a stack of baked pumpkin doughnuts

These doughnuts are one bowl jobs, so you have no excuse not to try them. If you’ve ever had churros and chocolate sauce then you know how intoxicating it is to dunk a crispy light pastry into thick warm chocolate. Add in the whole pumpkin thing, and the fact that they’re baked, not fried, and I think this is an open and shut case…you need to make these, today.

Pumpkin Churro Doughnut batter in a doughnut pan.

Baked Pumpkin Churro Doughnuts in a baking pan.

I used raw sugar to coat the doughnuts and I liked that for two reasons. One, it sparkles much better than regular sugar and, two, it adds a nice crunch to the outside of the doughnut, which mimics the texture of a fried doughnut or churro. Look for it in the regular baking section of your market. You can use regular sugar as well, but I recommend the raw. Just remember to coat the doughnuts while they are still warm, that way the sugar will stick.

Pumpkin Churro Doughnuts dipped in chocolate sauce.
I mixed all purpose flour with whole wheat and oat flours, just because I like to do that, I like the variety. But you can certainly use all regular flour if you like.

pumpkin churro doughnuts with chocolate sauce


Q: Can I use all regular flour in place of the whole wheat and the oat flours?

A: Yep, no problem.

Q: Can these be made as mini muffins, or in a mini doughnut pan?

A: Yes, just adjust the cooking time, but remember, it’s not as easy to dunk a muffin!

Q: Can I use milk chocolate for the sauce?

A: Yes.

pumpkin doughnuts on a cooling rack

Each time I made baked doughnuts I’m blown away by how good they are. They aren’t just a gimmick. I think it has to do with the shape and the quick baking time, but they are super light and really quite delicious.

More pumpkin treats on the blog ~

4.67 from 3 votes

Pumpkin Churro Doughnuts with Warm Chocolate Sauce

These pumpkin churro doughnuts are baked, not fried, then coated with crunchy sugar and paired with a to-die-for warm chocolate dipping sauce!
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Yield 2 dozen +
Author Sue Moran


for the doughnuts

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups canned pumpkin not pie filling
  • 1/4 tsp each: cloves nutmeg, ginger, cardamom, allspice and cinnamon
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour

for the coating

  • 1 cup raw sugar

for the chocolate sauce

  • 1 cup heavy cream
  • 4 oz bittersweet chocolate chips about 3/4 cup
  • 1/4 tsp cinnamon


  • Set the oven to 350F
  • In a large bowl whisk together the eggs, oil, spices, sugar, pumpkin, salt and baking powder.
  • Fold in the flours, and mix until just combined. Don't overmix.
  • Lightly spray your doughnut pan with cooking spray, even though it is non-stick. Fill the molds 3.4 full with the batter. An easy way to do this is to put the batter in a large baggie and cut off the tip from one corner. Then pipe the batter into the molds. If you only have one pan, just cook the doughnuts in two batches, but remember to clean out the wells thoroughly between batches, and re-spray them.
  • Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Don't over bake.
  • Let the doughnuts cool only briefly and then ease them out of the pan and onto a rack.
  • While the doughnuts are still warm, coat them with the sugar. I did this by putting the sugar in a paper bag and then, one at a time, putting in the doughnuts in and gently tossing them in the sugar. Be careful and do this one at a time, you don't want to break the tender doughnuts. It is important to do this while the doughnuts are still warm, so the sugar will stick.
  • To make the sauce, heat the cream and cinnamon to a simmer, then pour over the chocolate chips. Let them sit for 10 minutes, and then stir until the sauce is smooth and glossy. Serve immediately with the doughnuts.

Cook's notes

The doughnut part of this recipe is adapted from King Arthur Flour
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


pumpkin churro doughnut pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 14, 2014 at 5:59 am

    I love baked donuts! I’m adding this to my baked red velvet donuts. I can’t wait to try these.

    • Reply
      August 14, 2014 at 6:51 am

      Oooh, red velvet doughnuts sounds fantastic!

  • Reply
    Peter @Feed Your Soul Too
    October 25, 2013 at 11:50 am

    Really great combination. Great pic too. Fun donut. Do I have to share it with anyone if I make them?

  • Reply
    September 19, 2013 at 7:14 pm

    You had me at churro/doughnut. Lucky for me, I just happen to have a mini doughnut pan begging to be put to work!

  • Reply
    September 18, 2013 at 4:46 am

    so perfect for fall, and the chocolate sauce really puts it over the top! i’ve been toying (again) with buying a donut pan…i go back and forth, but it really seems like something maybe i need to get at this point. i doubt that my waistline agrees, but i still want it. 😉

    • Reply
      September 18, 2013 at 6:29 am

      Maybe I’m a victim of my own hype ;), but I think the main reason doughnuts are bad is because of the frying. Take that away and you’re left with a fairly benign little treat.

  • Reply
    Tricia @ Saving room for dessert
    September 16, 2013 at 4:07 am

    Wow – these are gorgeous – absolutely perfect for fall. I love my little donut pan 🙂 But I would love it more if these came out of the oven!

  • Reply
    September 16, 2013 at 3:40 am

    Totally to die for, Sue. Love your foodie photos and the chocolate dripping down the side of the cup!
    Have some pumpkin recipes ready to make, but can’t find pumpkin yet…I usually stash some from the fall before, but forgot last year!

  • Reply
    Jacqueline Paishon
    September 16, 2013 at 1:51 am

    What size can of pumpkin?

    • Reply
      September 16, 2013 at 9:01 am

      The 15 oz, Jacqueline.

  • Reply
    September 15, 2013 at 7:16 pm

    Would almond flour work for these?

    • Reply
      September 15, 2013 at 7:55 pm

      Not sure, Tam. I always think it’s worth a try to experiment, but I haven’t tried it myself. I do think that you could use gluten free flour in place of the wheat flour, and King Arthur Flour sells it.

  • Reply
    Chung-Ah | Damn Delicious
    September 15, 2013 at 2:48 pm

    Amazing! That chocolate sauce has me totally sold!

  • Reply
    Couscous & Consciousness
    September 15, 2013 at 2:06 am

    These have me absolutely drooling – you’ve definitely convinced me of the need to own a donut pan!!

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