Pumpkin Funnel Cake

• Vegetarian

• Produce

  • 1/3 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1 1/2 cups Flour
  • 1 Powdered sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 cup Milk

Found on createdby-diane.com

Ingredients

• 1 egg
• ¼ cup brown sugar
• ⅓ cup pumpkin puree
• 1½ teaspoon pumpkin pie spice
• 1½ cups flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 cup milk
• oil for frying
• powdered sugar for dusting over after cooked

Directions

• Heat an inch of oil in a frying pan (be sure the pan is large enough that the oil will not spill out when you add the batter.
• I prefer a cast iron skillet, the temperature of the oil remains hot when you add the batter.
• In a medium bowl mix egg and sugar with a whisk.
• Then add in pumpkin puree and pumpkin pie spice.
• Then add in flour, salt, baking powder and milk stir until completely combined.
• Place batter into a squeeze bottle with a medium hole cut into the tip of a
• Squirt batter in a swirling circle into the hot oil.
• You can make the funnel cakes any size you like (I made 8 5 funnel cakes shown in photo)
• The funnel cakes only take a minute or so to cook on each side when they are golden turn each cake with tongs onto the other side to finish cooking, then drain on paper towel.
• Dust with powdered sugar.