Spiced Pumpkin Funnel Cakes

    Spiced Pumpkin Funnel Cakes


    23 people made this

    About this recipe: American funnel cakes are traditionally eaten at fairs, carnivals and sporting events. They are made by pouring a cake batter through a funnel into hot oil until cooked through. These funnel cakes are made with the addition of pumpkin puree and spices. They are incredibly moreish. Serve with a dusting of icing sugar, if desired.

    Serves: 4 

    • 1 litre oil for frying
    • 200g plain flour
    • 1/4 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1 egg
    • 4 tablespoons dark brown soft sugar
    • 185g pumpkin puree
    • 250ml milk
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground allspice or ground cloves
    • 60g icing sugar, for dusting

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Pour the oil into a deep pot or deep frying pan and heat to 190 degrees C.
    2. Sieve together the flour, baking powder, bicarbonate of soda, cinnamon, salt and spices in a mixing bowl.
    3. Beat the egg, dark brown soft sugar, pumpkin puree and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
    4. Using your finger to close the opening, pour 125ml batter into a funnel with a 1.25cm wide spout. Release your finger and drizzle the batter into the hot oil using a circular motion to make 10 to 15cm 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 kitchen towels. Cool 5 minutes and dust generously with icing sugar .


    Snip the corner off a disposable piping bag to use in place of a funnel; fill with a small amount of batter and squeeze gently.

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