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Ingredients
| vegetable oil: 1 qt |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/4 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| light brown sugar (packed): 1/4 cup |
| canned pumpkin: 3/4 cup |
| 2% milk: 1 cup |
| pumpkin pie spice: 3/4 tsp |
| powdered sugar (unsifted): 1/2 cup (for dusting) |
Pumpkin Funnel Cakes
Credit: AllRecipes
User rating:
"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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Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
- Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
- 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.
- 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.