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Pumpkin Funnel Cakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Crisp and golden Pennsylvania Dutch pumpkin fritters, fried to perfection and dusted with confectioners' sugar.
Ingredients:
  • 1 quart oil for frying
  • 0.25 teaspoon baking powder
  • 0.25 cup packed brown sugar
  • 0.75 cup canned pumpkin puree
  • 0.75 teaspoon pumpkin pie spice
  • 0.5 cup confectioners' sugar for dusting
Instructions:
  • Heat oil in a deep pot or skillet to 375 degrees F (190 degrees C).
  • Combine the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice by sifting them in a mixing bowl.
  • Combine the egg, brown sugar, pumpkin puree, and milk in a large bowl, beating until well blended. Gradually mix in the flour mixture until smooth.
  • Pour 1/2 cup batter into a funnel with a 1/2 inch wide spout, making sure to cover the opening. Release the batter into the hot oil in a circular motion to form a 4 to 6 inch circle, then cross over to create a spiral pattern. Fry until golden brown, flip to cook the other side, and then remove with a slotted spoon. Drain on paper towels, let cool for 5 minutes, and dust with confectioners' sugar before serving.

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