Pumpkin Funnel Cakes
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These pumpkin funnel cakes are my absolute favorite from the pumpkin recipe lineup this week! They are not only delicious but also incredibly easy to whip up, making them a go-to treat for fall.
Those of you who are locals might have already caught a sneak peek at this recipe. I had the chance to share it early during my appearance on Good Things Utah, and if you missed it, you can check out the video through that link. It was so fun to make them on air!
These funnel cakes boast a crispy exterior and a soft, tender inside that’s bursting with fall flavors. To finish them off, I simply dusted them with a cinnamon-powdered sugar mix, giving them a delightful sweetness that pairs perfectly with the spiced pumpkin. It’s a treat that comes together in no time and is guaranteed to impress.
Ingredients to Make Pumpkin Funnel Cakes
- FLOUR
- BAKING POWDER
- BAKING SODA
- CINNAMON
- SALT
- PUMPKIN PIE SPICE
- EGG
- BROWN SUGAR
- PUMPKIN PUREE
- MILK
- POWDERED SUGAR
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.
- Drizzle with caramel sauce, followed with a sprinkling of chopped pecans and a dollop of whipped cream.
Trust me, these are something you definitely need to try. I will be making these every fall now, we love them that much!
How to Make Pumpkin Funnel Cakes
Start by heating oil in a deep pot, skillet, or deep fryer to 375°F. While the oil heats, whisk together the dry ingredients—flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice—in a large mixing bowl. Mix the egg, brown sugar, pumpkin puree, and milk in a separate bowl until smooth, then add this wet mixture to the dry ingredients, stirring until the batter is fully combined.
Once your batter is ready, transfer it into a large zipper bag and cut off the tip to create a piping bag. Pipe the batter into the hot oil in a circular, spiral pattern to make 4-6 inch funnel cakes. Cook each funnel cake until the underside is golden brown, then carefully flip and cook the other side until golden as well. Remove from the oil and drain on a paper towel-lined plate.
To finish, serve warm and dust with a generous amount of powdered sugar and cinnamon. This recipe is perfect for a fall treat!
Frequently Asked Questions
What type of oil is best for frying funnel cakes?
A neutral oil with a high smoke point, like vegetable or canola oil, works best for frying funnel cakes. These oils don’t impart flavor and can handle the high heat needed to make the cakes crispy.
How can I tell when the oil is hot enough?
Use a thermometer to ensure it reaches 375°F. You can also drop a small bit of batter; if it bubbles immediately and browns, it’s ready.
Can I make the batter ahead of time?
Yes, you can make the pumpkin funnel cake batter ahead of time, but for optimal texture, it’s best to use it the same day. Store the batter in an airtight container in the refrigerator for up to 12 hours, and let it come to room temperature before frying.
How do I store leftover funnel cakes?
Store them in an airtight container at room temperature for up to two days. To maintain crispness, reheat them in the oven at 350 degrees for 5-10 minutes.
Why is my funnel cake greasy?
If the oil temperature is too low (below 375°F), the funnel cakes will absorb too much oil, making them greasy. Ensure the oil is at the correct temperature before frying.
Pumpkin Funnel Cakes
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ 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
Instructions
- 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.
Nutrition
Recipe adapted from Allrecipes.
