Pumpkin funnel cakes a delightful fall treat
by Kristin Staub
Kaneland Krier Reporter
Pumpkin funnel cakes are a seasonal version of a favorite carnival treat. The wait for the Corn Boil or Elburn Days to roll around again is no longer necessary, because now they can be made at home. Funnel cakes are very simple to make and almost everyone can enjoy them. Adding the pumpkin flavor and spices really put a fall flavor twist on this carnival delicacy. They are as fun to make as they are to eat.
What you need
• 3 eggs
• 1/4 c. sugar
• 2 c. milk
• 1 tbsp. vanilla
• 1/2 c. canned pumpkin
• 3 1/4 c. all purpose flour
• 1/2 tsp. salt
• 2 tsp. pumpkin pie spice
• 2 tsp. salt
• 2 tsp. baking powder
• vegetable oil, for frying
• 1/2 c. powdered sugar
• 1 tbsp. cinnamon
1. In a large bowl, combine eggs, sugar and vanilla and beat until blended.
2. Slowly, pour in the milk and beat.
3. Add the canned pumpkin, and keep mixing until blended, smooth and creamy.
4. Add all dry ingredients, except for the powdered sugar and cinnamon.
5. Beat until batter is similar to pancake batter.
6. Pour the batter into a funnel or a squeeze bottle. Another option is to use a Ziploc bag with a tip cut off.
7. Pour the oil into a frying pan and heat oil.
8. When the oil becomes hot, carefully squeeze the batter into the shape you desire. Make sure hands are not wet, because if water drips into the oil, it will splash and burn.
9. Let funnel cakes sit in oil until golden brown on each side. It will take between 30 seconds and one minute for each side. Be careful when flipping the funnel cakes so the oil does not splash.
10. Remove funnel cakes from oil and place on a plate with a paper towel to soak up access oil.
11. Combine the powdered sugar and cinnamon in a small bowl and sprinkle over funnel cakes using a sifter or strainer.
This treat was made just for the fall season. Enjoy.