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.
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.
These funnel cakes were absolutely out-of-this-world delicious! I happen to love pumpkin pie, so I pretty much figured I would enjoy this recipe. Imagine my surprise when my hubby, who totally hates "pumpkin anything", devoured three of these and only left me one! The taste of the pumpkin is perfectly balanced with the suggested amount of spice. Very enjoyable. I highly recommend trying these; you will not be disappointed. Thanks, Lin!!!! - 28 Oct 2007 (Review from Allrecipes US | Canada)
Wonderful! I followed the recipe exactly, except I made my own pumpkin pie spice (a little extra cinnamon, scant 1/4 tsp cloves, 1/4 tsp ginger, some fresh grated nutmeg). I couldn't get it to come out of my funnel. I resorted to the sandwich bag method, which was messy but worked, except I think I made the hole too big. In spots the funnel cake was too thick, and it didn't cook all the way through. All in all a messy but delicious recipe. Worth the mess! Somewhere between funnel cake and pumpkin pancakes. Whip cream or real maple syrup would have been amazing on it. Rave reviews from my boyfriend and my neighbors. - 14 Oct 2010 (Review from Allrecipes US | Canada)
I have made funnel cake a lot and this was more cake like in consistency than most funnel cakes. Because of how cake like it is I found it absorbed a lot of oil which made it heavy. Will not make again - 24 Apr 2008 (Review from Allrecipes US | Canada)