Nutella Stuffed Pumpkin Churro Bites

Add about 2-3 inches of oil to the pan you will be frying in. Using a candy thermometer, heat oil to about 320°F.

In a separate saucepan, add water, pumpkin puree, brown sugar, salt, butter and vanilla extract and bring to a boil. Once it boils, turn off heat and add flour. Vigorously stir the mixture until flour is mixed into the liquid and a dough is formed. Allow dough to cool for a few minutes. With a stand mixer, hand mixer, or with a whisk, mix in the eggs one at a time.

Take about one tablespoon of the dough in the palm of your hand, roll it in your palm to make a round ball shape and then flatten the ball with your palm to create a circle (about 2-3 inches in diameter). Take about ½ teaspoon of Nutella and gently place it in the middle of the circle-shaped dough. With your fingers, gently grab the edges of the circle and pinch them together on top of the Nutella, in the center to once again create a ball shape. Very gently roll it around between your palms to smooth out the ball. Repeat with the rest of the dough. This will make approximately 15-18 churro bites depending on how big or small you make the balls.

Gently add the churro dough balls to the heated oil and fry for about 10–12 minutes, turning the balls every few minutes. Check one churro bite to make sure it’s cooked to your liking. If you prefer the dough balls to be less doughy inside, you can cook them a little longer.

In a shallow bowl, mix sugar and cinnamon. Once you take the churro bites out of the oil, dump them in the cinnamon sugar mixture until they are coated. These are best served fresh. However, if you have leftovers they can be reheated in the oven at 400°F for a few minutes to get them nice and crisp again.