Protein Pumpkin Spice Churros

SERVING SIZE: 4 churros

YIELDS: 7 servings

– 60g all purpose flour
– 2 eggs
– 28g coconut flour
– 50g vanilla whey
– ¼ tsp baking powder
– 1 tbsp cinnamon
– 2 tsp vanilla extract
– ½ tbsp pumpkin pie spice
– 60g canned pumpkin
– Stevia/Splenda to taste
– water to wet dough consistency

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine all ingredients (except water) until thoroughly mixed.
3. Slowly add water (just a little at a time) until wet dough consistency is reached; you’ll want dough wet enough to come out of the star tip, but still able to hold its shape.
   
4. Place parchment paper on baking sheet and spray with nonstick cooking spray.
   
5. Place dough into piping bag with star tip and pipe 28 churros (about 2” long each) onto sheet.
   
6. In a small bowl, combine 2 tbsp stevia with 2 tbsp cinnamon and sprinkle onto churros.
   
7. Bake for 5-10 minutes until done. Feel free to add “protein icing” (a few tbsp milk + stevia + vanilla whey) on top and enjoy!