Bite Size Pumpkin Funnel Cake Crispies Recipe 455

BITE SIZE PUMPKIN FUNNEL CAKE CRISPIES RECIPE - (4.5/5)

Steps:

• Beat eggs, sugar and vanilla together and then add the milk slowly-beat. Add the canned pumpkin, continue to beat until ingredients are well blended. Add the dry ingredients and beat until smooth and creamy. Pour batter into a squeeze bottle or funnel (I used one of these) When the oil becomes hot, squeeze the batter into the shape you want your mini cakes to be (I only do one at a time) Move the funnel around to make designs - if you are super creative you can write things, make special designs, etc. Brown on both sides...which for minis took about 30 seconds on each side. Remove from hot oil and drain on a dry paper towel. In a small bowl combine powdered sugar and cinnamon. Using a sifter, sprinkle cinnamon sugar mixture over the funnel cake crispies.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

PUMPKIN FUNNEL CAKES

Steps:

• Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
• Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
• Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
• Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch 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 paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.

PUMPKIN SPICE FUNNEL CAKE WITH NUTMEG POWDERED SUGAR

Steps:

• Beat the egg, brown sugar, milk, and pumpkin together in a bowl. Add the
• flour, salt, baking powder, and pumpkin pie spice and continue to mix until combined.
• Heat some cooking oil in a pan on the stove at medium heat.
• When hot, use a funnel (or whatever you might have) to pour the batter into the pan. (If batter is too thick, add more milk until it
• reaches the desired consistency.)
• Cook until light brown, then carefully flip and cook the other side until done.
• Remove funnel cake from pan and
• dab excess oil as needed.
• Combine the powdered sugar and nutmeg in a bowl and sprinkle on top of
• the funnel cake.