Pumpkin Spice Funnel Cakes
Enjoy the taste of fall with these Pumpkin Spice Funnel Cakes! Perfectly crispy, yet soft inside, and spiced to perfection. Ideal for autumn gatherings or a sweet treat just for you.
Servings: 6 servings
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
Serving: 1funnel cake | Calories: 167kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 223mg | Potassium: 153mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3335IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
