Pumpkin Funnel Cakes recipe

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Ingredients

1 quart oil for frying
1 ½ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 egg
¼ cup packed brown sugar
¾ cup canned pumpkin puree
1 cup milk
¾ teaspoon pumpkin pie spice
½ cup confectioners' sugar for dusting

Nutrition Info

542.4 calories
carbohydrate: 71.6 g
cholesterol: 51.4 mg
fat: 25.1 g
fiber: 3 g
protein: 9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 648.8 mg
sugar: 32.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).

  2. Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.

  3. Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.

  4. Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.

Recipe Yield

4 servings

Recipe Note

After having this special treat at a Pennsylvania country fair I just had to try and recreate this for my family. I believe I came pretty close, and I hope you enjoy them as much as we do!

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