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Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

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Pumpkin Funnel Cake

Everything pumpkin is starting early in 2020. Why wait until October? I think as soon as September 1st rolls around all things pumpkin are fair game. My first pumpkin dish this season will be pumpkin funnel cakes! You all loved the funnel cakes we did last month for the state fair series so I thought you might enjoy a pumpkin funnel cake too.

Pumpkin Funnel CakeFunnel cakes are a hit year-round and everyone. They are fun, festive and an indulgent treat. Plus they are really easy to make too!

To make these pumpkin funnel cakes at home you will need the following –

1/2 cup milk
1 tablespoon pumpkin puree
1 cup pancake mix
1 teaspoon cinnamon
1 egg
vegetable oil for frying
1/2 cup powdered sugar

This recipe moves along rather quickly so I highly suggest laying out everything you need before you start.

Take your cast iron skillet or deep fryer and fill with fresh oil. You can use vegetable oil, canola oil, or peanut oil. Peanut oil is the nicest oil to fry with but can be costly. Vegetable oil is the cheapest but you do have to be careful because it will smoke quicker. Heat the oil to 350 degrees on the deep fryer. If you are using a skillet, you’ll need a fry thermometer to help you know when the oil is heated to 350.

Next, in a large bowl mix together the pancake mix, milk, pumpkin, cinnamon, and egg. Whisk together the ingredients until there are no lumps. You want a smooth batter, it does make a difference.

Place the batter in a squeeze bottle or a measuring cup you can pour out of. It really is easiest to use to a squeeze bottle.

You’ll want to test the oil to make sure it’s ready. A quick test is to place a small amount of the batter into the oil. If it browns quickly then the oil is ready!

Squeeze or pour your pumpkin batter into the skillet. Be sure to move your batter in a circular motion so you can achieve the classic funnel cake look. You’ll want to fry the funnel cake for 90 seconds until it’s lightly brown and then you will to gently flip the funnel cake over and cook for another 90 seconds until it’s golden brown.

Once the funnel cake is finished cooking you’ll want to remove it and set on some paper towels to let some of the excess oil get absorbed.

Pumpkin Funnel CakeTransfer the funnel cake to a plate and sprinkle with powder sugar.

Enjoy! This funnel cake goes great with a cup of coffee for us adults and for the kids a glass of milk.

Check out some of our other funnel cake recipes for more yumminess!

Print Pin

Pumpkin Funnel Cake

Taking a summer fair favorite and giving it a fall twist. Learn how to make a pumpkin funnel cake to welcome in fall.
Course Dessert
Cuisine American
Keyword funnel cake, Pumpkin

Ingredients

  • 1/2 C Milk
  • 1 tbsp Pumpkin Puree
  • 1 C Pancake Mix
  • 1 tsp Cinnamon
  • 1 Egg
  • Vegetable Oil
  • Powder Sugar

Instructions

  • This recipe moves along rather quickly so I highly suggest laying out everything you need before you start.
    Take your cast iron skillet or deep fryer and fill with fresh oil. You can use vegetable oil, canola oil, or peanut oil. Peanut oil is the nicest oil to fry with but can be costly. Vegetable oil is the cheapest but you do have to be careful because it will smoke quicker. Heat the oil to 350 degrees on the deep fryer. If you are using a skillet, you'll need a fry thermometer to help you know when the oil is heated to 350.
    Next, in a large bowl mix together the pancake mix, milk, pumpkin, cinnamon, and egg. Whisk together the ingredients until there are no lumps. You want a smooth batter, it does make a difference. 
    Place the batter in a squeeze bottle or a measuring cup you can pour out of. It really is easiest to use to a squeeze bottle. 
    You'll want to test the oil to make sure it's ready. A quick test is to place a small amount of the batter into the oil. If it browns quickly then the oil is ready!
    Squeeze or pour your pumpkin batter into the skillet. Be sure to move your batter in a circular motion so you can achieve the classic funnel cake look. You'll want to fry the funnel cake for 90 seconds until it's lightly brown and then you will to gently flip the funnel cake over and cook for another 90 seconds until it's golden brown. 
    Once the funnel cake is finished cooking you'll want to remove it and set on some paper towels to let some of the excess oil get absorbed. 
    Transfer the funnel cake to a plate and sprinkle with powder sugar. 
    Enjoy! This funnel cake goes great with a cup of coffee for us adults and for the kids a glass of milk. 

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About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!

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About Peyton’s Momma

Shanna is a single mom living in the suburbs of the Twin Cities raising her daughter.

Shanna blogs about family, food, travel, middle-school-age children topics, and more. She shares tips and tricks she has discovered to help make her life run smoother.

She is also an avid cook and enjoys sharing recipes and entertaining. Shanna plans educational events and field trips for her daughter and shares her experiences so other families can plan their own adventures.

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Copyright © 2023 This blog does contain affiliate links within the articles. This blog does not contain any content which might present a conflict of interest. Peyton’s Momma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com That means – When you click on my link to purchase I’ll receive a slight commission for sending you to Amazon. But you won’t pay a higher price. It’s just Amazons way of saying thank you for the business!

 

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