It’s the season of pumpkin spice. Pumpkin spice candles, drinks, desserts, food, everything. What a glorious time it is! If you’re a pumpkin spice hater this post and recipe is not for you. However, before you go I just want you to know that you’re wrong. Ok? See you later! Now back to those of us who appreciate pumpkin spice everything. My favorite pumpkin spice flavor is always in a desert recipe. Whether it be pumpkin spice bread, cake, etc. One of my favorite recipes to make during fall is apple cider funnel cakes. This year I decided to give pumpkin spice funnel cake a try and let me tell you, I was NOT disappointed!
Anytime I create something I really enjoy I always make sure to perfect the recipe and share with my audience. This pumpkin spice funnel cake pairs perfectly with vanilla ice cream. You can even drizzle a little caramel over the ice cream if you’re wanting to get extra fancy. What is your favorite pumpkin spice food? I would also like to add both pumpkin spice and apple cider flavors are supreme. Don’t let anyone make you choose between the two. Both delicious tastes can coexist with the same amount of love.
Now it’s time to dig in and make ourselves some pumpkin spice funnel cakes!
Pumpkin Spice Funnel Cake
- 3 cups Flour
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 1/2 Tbsp Allspice
- 2 tsp Pumpkin Spice
- 2 tsp Baking Powder
- 1.5 cup 2% Milk
- 1/2 cup Pumpkin Spice Creamer
- 3 Tbsp Pumpkin Puree
- 3 Eggs
- 1/4 cup Brown Sugar
- 1 Tbsp Vanilla Extract
Oil For Frying
- 2 cups Vegetable Oil
In a bowl combine your dry ingredients (flour, salt, cinnamon, allspice, pumpkin spice, baking powder) and mix together. Set to the side.
Combine the wet ingredients together (milk, creamer, pumpkin puree, 3 eggs, vanilla extract, brown sugar) whisk ingredients together until well combined. Make sure all of the pumpkin puree and sugar are dissolved.
Heat your vegetable oil in a large pan over medium low heat.
While the oil is heating use a hand mixer to slowly and thoroughly combine the dry ingredients into the wet ingredients.
Pour the batter into a large ziploc bag. Make a small (half inch to an inch) cut in the corner but hold the cut corner up so the batter doesn't spill out.
Test a small portion of the batter in the oil to be sure it's hot enough. If hot enough, pour the batter in the pan in a circular motion to create the funnel cake shape.
Fry for 2-4 minutes on each side or until golden brown. Place on a paper towel lined plate to drain the excess oil.
Repeat this until all of the batter is used up.
Sprinkle with powdered sugar or any topping of your choice and ENJOY!
Monica Michelin says
I love your blog! I can’t wait to try this recipe!! I will NOT be sharing😂
Thank you so much! It’s definitely a recipe you don’t want to share! LOL