Pumpkin Spice Funnel Cakes with Cinnamon Sugar

Recipe Collection: Dessert

Pumpkin Spice Funnel Cakes with Cinnamon Sugar bring the flavors of fall to your table with this vegetarian treat. This gluten, dairy, and egg-free option captures the essence of American cuisine with a warm, spiced pumpkin flavor and a crispy texture. Perfect for autumn gatherings or cozy family nights, these funnel cakes are versatile and fun, serving as a dessert or a festive snack. Easily select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create these delicious treats today!

Overview

These Spiced Pumpkin Funnel Cakes are a delightful twist on the classic fair treat, bringing the warm flavors of pumpkin and spices to your kitchen. Perfect for a cozy autumn day, these funnel cakes are quick to make and sure to impress your family and friends.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Serving Size: 4

Cooking Time: 30 minutes

Ingredients

• 1 Quart oil for frying
• 1.5 Cups all-purpose flour, sifted
• 0.25 Teaspoon (tsp) baking powder
• 1 Teaspoon (tsp) baking soda
• 1 Teaspoon (tsp) cinnamon
• 0.25 Teaspoon (tsp) salt
• 1 Whole egg
• 0.25 Cup brown sugar, packed
• 0.75 Cup pumpkin puree, pureed
• 1 Cup milk
• 0.75 Teaspoon (tsp) pumpkin pie spice
• 0.5 Cup confectioners' sugar, sifted

Steps

1. Pour the oil into a deep pot or deep skillet and heat to 375 degrees F (190 degrees C).
2. Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
3. In a large bowl, beat the egg, brown sugar, pumpkin puree (pureed), and milk together until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
4. 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 a 4 to 6-inch circle, then cross over the circle to make a spiral pattern.
5. Cook until golden brown, then turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels.
6. Cool for 5 minutes, and dust generously with confectioners' sugar (sifted) before serving.

Enjoy your homemade Pumpkin Spice Funnel Cakes with Cinnamon Sugar!