Spiced Pumpkin Funnel Cakes

    30 min

    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.

    23 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    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)