Pumpkin Spice Funnel Cakes

A State fair favorite with the Fall’s most popular flavor! Serve them hot with a dusting of powdered sugar.

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Fall season is officially upon us. Gorgeous colored leaves, squashes, ciders, long sweaters and everything pumpkin spice, here we come!

Funnel cakes are one of the most popular treat at fairs and carnivals. What’s not to love? A lightly sweet cake like batter, dispensed from a funnel into the hot oil and deep fried until golden and then served hot with a simple dusting of powdered sugar or whipped and strawberry preserves, if you wanna go all the way!

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Surprisingly funnel cakes are a lot easier to make at home and we don’t have to wait for the next fair. Traditionally, they are dispensed from a funnel directly into the hot oil, hence the name. Not everybody has a funnel lying around and it is a lot easier to manage a ziplock bag than a funnel. So, I decided to swap the funnel for a handy dandy ziplock bag. Simply mix batter, transfer into the baggy, seal, snip of the end. Obviously, bigger the hole, thicker the funnel cakes. I made small funnel cakes instead of the traditional large ones. So, increase the cooking time if your funnel cakes are larger or thicker.

I used canned pumpkin puree, make sure it’s 100% pumpkin puree and not pumkin pie filling.

Love pumpkin spice? Check out Pumpkin Spice Croissants

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Best served hot with a light dusting of powdered sugar.

Pumpkin Spice Funnel Cakes

Ingredients:

1/2 cup all purpose flour

1/4 cup almond flour

1/4 cup packed light brown sugar

3/4 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon cinnamon powder

1/4 teaspoon clove powder

1/8 teaspoon freshly grated Nutmeg

1 large egg, lightly beaten

1/2 cup pumpkin puree

1/4 cup + 2 tablespoons milk

vegetable oil, for frying

confectioners sugar, for dusting

Preperation:

Whisk together first 8 ingredients in a medium bowl, set aside.

Whisk together egg, pumpkin puree and milk in a small bowl until smooth. Add to the dry ingredients and whisk until smooth.

Transfer batter into a quart size ziplock bag, seal and snip of the corner, about 1/4 inch thickness

Heat 1-inch vegetable oil in a deep cast iron skillet until moderately hot.

Hold the ziplock bag about an inch from the oil, and squeeze with medium pressure, making few circles to make about 5-6 inches in diameter cake. Cook until the edges starts to get golden brown, flip over and cook for few more seconds (about 45-60 seconds in total). Drain on a paper towel lined plate.

Repeat process until all batter is used. Serve hot dusted with confectioners sugar.

Makes about 14- 16 cakes

 

 

 

 

7 thoughts on “Pumpkin Spice Funnel Cakes

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