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Get ready to fall in love with this Pumpkin Spice Funnel Cakes recipe! These treats are the perfect blend of crispy and fluffy, seasoned with the cozy flavors of pumpkin spice. Ideal for autumn gatherings or a weekend indulgence – make your fall celebrations extra special! 🍁🎃
Funnel Cake
When it comes to treating yourself this fall, nothing beats the aromatic and delectable Pumpkin Spice Funnel Cakes.
With a prep time of just 10 minutes and a cooking time of another 10, you can have mouthwatering cakes that embody the very essence of autumn. This is a funnel cakes recipe that you don’t want to miss!
The ingredients list features everyday items like whole milk, white flour, and eggs, but the magic really happens when you add the pumpkin pie spice into the mix. These spices give a warm, inviting aroma that fills the kitchen and tantalizes the taste buds.
If you’ve ever wondered about funnel cake how to make it truly special, it’s the spices that elevate it to the next level. Plus, there’s the irresistible dusting of powdered sugar at the end to make it even more scrumptious.
When it comes to how to make funnel cake batter, it’s simpler than you think. Just a medium-sized mixing bowl and a good whisk are all you need to blend the milk, eggs, pumpkin, vanilla extract, and other dry ingredients into a smooth mixture.
So, what are you waiting for? Pumpkin Spice Funnel Cakes aren’t just a treat; they’re an experience, a celebration of the fall season in every bite. Pin this idea for later, because it’s one you’ll want to return to year after year.
Pumpkin Spice Funnel Cakes: Ingredients & Substitutions
To make Pumpkin Spice Funnel Cakes, you will need …
Ingredients
- milk, pumpkin, eggs, and vanilla extract – the “wet” part of your batter
- all-purpose flour, baking soda, and granulated sugar – the “dry” part of your batter.
- pumpkin pie spice – adds comforting spices to your cakes. Of course, if you don’t have any on hand, you can sub in some of my homemade Pumpkin Pie Spice!
- powdered sugar – for dusting. Whipped cream or ice cream are also yummy topping ideas.
- oil – for frying. I suggest vegetable or canola oil.
How to make Funnel Cake
Heat the oil. In a deep-fat fryer or larger heavy-bottomed skillet, heat the oil to 375°F.
Combine the wet ingredients. In a mixing bowl, whisk together the milk, pumpkin, eggs, and vanilla until well combined.
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Add the dry ingredients. Whisk in the flour, granulated sugar, baking soda, and spices until the mixture is smooth and no remaining clumps of flour remain in the mixture.
Create the funnel cakes. Cover the bottom of a funnel spout with your finger and carefully ladle some of the batter into the funnel. Hold the funnel several inches above the oil and release your finger, moving the funnel in a spiral motion until all of the batter has flowed out of the funnel. Scrape with a rubber spatula if necessary.
Cook. Fry for 3-5 minutes on each side or until golden brown, using tongs to flip once. Drain on paper towels.
Top and serve. Dust with powdered sugar and serve warm.
Funnel Cakes Recipe: FAQs
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 2 days. Just make sure to cover it tightly with plastic wrap to keep it fresh.
These funnel cakes can be stored on the counter or in the fridge for up to 5 days. If stored in the fridge, it’s best to reheat them in the oven for a few minutes to retain their crispiness.
Absolutely! While the recipe calls for ground cinnamon and cloves, you can also add other warm spices like nutmeg and ginger for extra flavor. Or try pumpkin pie spice!
Toppings like whipped cream, powdered sugar, or a generous scoop of vanilla ice cream go wonderfully with these Pumpkin Spice Funnel Cakes.
Yes, these funnel cakes can be frozen for up to a month. Just place them in a freezer-safe bag, separated by parchment paper to prevent sticking. To reheat, bake them in the oven at 350°F until they regain their crispiness.
Yes, you can use brown sugar for a richer, molasses-like flavor. However, this may slightly alter the texture of the funnel cake.
You can drop a small amount of batter into the oil. If it sizzles and floats to the top quickly, the oil is hot enough for frying.
While traditional frying is recommended for authentic texture and flavor, you can try using an air fryer. However, the texture and taste might vary from the original recipe.
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Pumpkin Spice Funnel Cakes
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Equipment
Ingredients
- 1 cup whole milk
- ½ cup pure pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- powdered sugar, for serving
- oil, for frying
Instructions
- Heat oil to 375°F in a deep-fat fryer or larger heavy-bottomed skillet.
- In a large mixing bowl, whisk together the milk, pumpkin, eggs, and vanilla until well combined. Then, whisk in the flour, granulated sugar, baking soda, and pumpkin pie spice until the mixture is smooth.
- Cover the bottom of a funnel spout with your finger and carefully ladle some of the batter into the funnel. Hold the funnel several inches above the oil and release your finger, moving the funnel in a spiral motion until all of the batter has flowed out of the funnel. Scrape with a rubber spatula if necessary.
- Fry for 3-5 minutes on each side or until golden brown, using tongs to flip once. Drain on paper towels. Dust with powdered sugar; serve warm.
- Repeat steps 3 and 4 with the remaining batter.
Notes
- You can prep this batter ahead of time and store it in the fridge for up to 2 days covered with plastic wrap.
- You can store these funnel cakes on the counter for up to 2 days or in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
