Bring the water, butter, pumpkin, and salt to a boil mixing to combine in a saucepan.

Turn the heat off and mix the flour in until it is very thick.

Working quickly and in the egg, mixing vigorously to combine (you are working quickly to avoid

scrambling the egg. This is a little tricky; if you do not mix in quick enough, your churros may have an

“eggy” taste. I recommend using a sturdy whisk to mix the egg in as it may feel like the egg and the

pumpkin mixture won’t want to combine, but it will all come together.)

Scoop the batter into a pastry bag with a large star or round tip. If you do not have a pastry bag or tips

you can use a zip-top bag and snip off one of the bottom corners.

Preheat the air fryer for 5-10 minutes at 375 degrees F, air fryer setting.

Pipe the churro batter into any size or shape you prefer in the air fryer basket. The basket should be

sprayed very lightly with oil before piping, or the basket can be lined with parchment.

Air fry them for approx 15-20 minutes. Depending on the size or shape you make, the churros this time

could be a little longer or shorter. Just keep a careful eye on the first batch you make to be sure they are

cooking properly and not over-cook.

While the churros are cooking, mix sugar and spices in a bowl or on a plate.

Once churros have been cooked, while they are still hot, toss them around in the sugar mixture, making

sure to coat them very well. Set aside to cool.

Best if served immediately, but you can also store in an airtight container.