Pumpkin Funnel Cakes recipe
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Ingredients
- 1 quart oil for frying 1 ½ cups all-purpose flour ¼ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon salt 1 egg ¼ cup packed brown sugar ¾ cup canned pumpkin puree 1 cup milk ¾ teaspoon pumpkin pie spice ½ cup confectioners' sugar for dusting
Nutrition Info
- 542.4 caloriescarbohydrate: 71.6 gcholesterol: 51.4 mgfat: 25.1 gfiber: 3 gprotein: 9 gsaturatedFat: 4.1 gservingSize: -sodium: 648.8 mgsugar: 32.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Funnel Cakes
Directions
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Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
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 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.