Get ready to delight your taste buds with this Pumpkin Funnel Cake Delight that’s perfect for fall gatherings or just when you’re craving something sweet! This easy recipe combines the classic funnel cake flavors with the rich, warm essence of pumpkin and spices. Let’s whip up a batch that will have everyone asking for seconds!
Pumpkin Funnel Cake Delight
This deliciously crispy treat, dusted with powdered sugar, is the ultimate comfort food. Whether it’s a fun weekend treat or a holiday dessert, this recipe is sure to bring smiles to faces.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions:
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the pumpkin puree, milk, eggs, sugar, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Don’t overmix; a few lumps are okay!
- Heat vegetable oil in a deep frying pan or pot over medium heat. You want enough oil to submerge the funnel cakes, so be generous!
- Once the oil is hot (around 350°F or 175°C), transfer the batter into a squeeze bottle or a piping bag. If you don’t have those, you can use a zip-top bag with the corner snipped off.
- Squeeze the batter into the hot oil in a circular motion, trying to make a lace pattern. Fry until golden brown on both sides, usually 2-3 minutes each side.
- Remove the funnel cakes from the oil and drain on paper towels to remove excess oil.
- Dust generously with powdered sugar before serving. You can even top them with whipped cream or maple syrup for an extra treat!
Now, gather your folks around, plate those beauties, and enjoy a sweet moment together with this Pumpkin Funnel Cake Delight.