Out of the new pumpkin recipes that I have for you this week, this one is my favorite! Not only is it tasty, but it is super simple to make.
If you are local, you may have already seen this recipe. I shared this recipe a little early when I was on Good Things Utah. You can click on that link to see a video of me making it.
These funnel cakes are crisp on the outside and tender on the inside. They are full of fall flavor and are the perfect thing for a quick treat. I kept it simple and sprinkled some powdered sugar mixed with cinnamon over them.
If you want to make them more gourmet, there are a few ways you could serve them up:
- Top with warm apple pie filling along with some whipped cream.
- Drizzle with warm chocolate ganache followed by whipped cream.
- Drizzle with thinned down cream cheese frosting.
Trust me, these are something you definitely need to try. I will be making these every fall now, we love them that much!
- 1½ cups flour
- ¼ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ tsp pumpkin pie spice
- 1 egg
- ¼ cup brown sugar
- ¾ cup canned pumpkin puree
- 1 cup milk
- ½ cup powdered sugar and 1 tsp cinnamon mixed together for dusting
- Heat some oil into a deep pot, deep skillet, or deep fryer. Heat oil to 375 degrees.
- While the oil heats, add the flour, baking powder, baking soda, 1 tsp cinnamon, salt, and pumpkin pie spice to a mixing bowl and whisk together.
- Add in the egg, brown sugar, pumpkin puree, and milk. Mix in until batter is smooth.
- Place the batter into a zipper freezer bag. Cut of the corner and pipe some 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 under side is golden brown. Carefully flip the cake over to cook the bottom side until golden. Remove from the oil and drain on plate lined with paper towels.
- Serve warm and dust generously with powdered sugar/cinnamon mixture. Makes 4-6 funnel cakes.
Recipe adapted from Allrecipes.