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Pumpkin Funnel Cakes

Yields8 Servings

 2 cups All purpose flour
 1 ½ tsp Baking powder
 3 tbsp Granulated sugar
 ½ tsp Salt
 1 tsp Pumpkin pie spice
 1 ¾ cups Milk
 ½ cup Canned pumpkin puree
 2 Eggs
 2 tsp Vanilla extract
 Vegetable oil, for frying
 ½ cup Powdered sugar
 ½ tsp Pumpkin pie spice

In a large bowl, combine dry ingredients (flour, sugar, baking powder, salt, pumpkin pie spice). Mix well. Pour in wet ingredients (milk, pumpkin puree, eggs, vanilla extract) and mix until well incorporated and smooth. Pour batter into funnel pourer or squeeze bottle.


In a small bowl combine powdered sugar and pumpkin pie spice. Set aside.


Fill frying pan 1 to 2 inches high with oil.


Once oil is hot, pour batter into oil and create desired shape. To get the best funnel cakes, move the pourer around quickly creating overlapping crisscross and circular patterns.


Fry for 30 seconds to a minute until golden brown and funnel cake is floating on top of oil. Flip and fry other side for another minute.


Carefully remove from oil and drain on paper towels. Sprinkle powdered sugar mixture on top and decorate with any additional toppings or candies. Serve immediately.

Nutrition Facts

Servings 8