Pumpkin Spice Funnel Cake With Nutmeg Powdered Sugar Recipes
PUMPKIN SPICE FUNNEL CAKE WITH NUTMEG POWDERED SUGAR
Make and share this Pumpkin Spice Funnel Cake With Nutmeg Powdered Sugar recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1298.3, Fat 16.6, SaturatedFat 8.2, Cholesterol 220.2, Sodium 1150.1, Carbohydrate 252.6, Fiber 6.4, Sugar 88.5, Protein 35.1
PUMPKIN FUNNEL CAKES
After having this special treat at a Pennsylvania country fair I just had to try and recreate this for my family. I believe I came pretty close, and I hope you enjoy them as much as we do!
Provided by LINDA MCLEAN
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 71.6 g, Cholesterol 51.4 mg, Fat 25.1 g, Fiber 3 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 648.8 mg, Sugar 32.7 g
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