Mini Pumpkin Funnel Cakes

Super moist pumpkin cake infused with cinnamon and shaped into mini swirls of deep fried goodness.  Drizzled with cinnamon glaze and dusted with a coating of powdered sugar.  This is all in the making of some Mini Pumpkin Funnel Cakes!

Mini Pumpkin Funnel Cakes by SimplyGloria.com

Funnel Cakes aren’t just for summer time when you go to the State Fair…

These Mini Pumpkin Funnel Cakes are perfect for this Fall season!

You have all the tastes of Fall inside of these mini twisty bites of cake filled with cinnamon and pumpkin.

Mini Pumpkin Funnel Cakes - SimplyGloria.com

As I was pondering what to create for you all… I wanted my main ingredient to be pumpkin.  Two reasons:  I had some leftover pumpkin from when I made another batch of Pumpkin Snickerdoodles AND I love pumpkin.  Simple as that.

But, then I wanted something deep fried, of course.

Mini Pumpkin Funnel Cakes SimplyGloria.com

And, it came to me… funnel cakes!  It took me many tries (four, to be exact) to perfect this recipe for you.  I wanted the perfect balance of pumpkin and cinnamon.  And, the texture had to be just right… light, airy, and most of all– moist.

Mini Pumpkin Funnel Cakes by SimplyGloria.com Crispy on the outside and super moist on the inside!

It was finally time for Mr. Taste Tester, (aka, Gatlon: The Picky Teenager) to try these deep fried mini cake twists….  as he is drowning each bite into the bowl of Cinnamon Glaze!  I knew then, it was a winner!

Making these are a breeze!  I promise.

This is a one bowl and a spoon kind of batter.  No need for any electrical mixers and attachments to be involved.

Mini Pumpkin Funnel Cakes Ingredients

In a large mixing bowl, start by whisking together the flour, salt, baking soda, baking powder, sugar, brown sugar, cinnamon, and nutmeg.

Mini Pumpkin Funnel Cakes - First starts off with a great batter!

Add the beaten egg, vanilla, milk, and pumpkin.  Stir together until all combined.  Do not over mix.

Now here comes the fun part!

Heat the peanut oil in a large skillet on medium heat.  (Depending upon your skillet and stove, you may adjust the temperature a little higher or lower.)

I found that the peanut oil gave these more crisp and tasted better compared to using vegetable oil.  But, you may use the vegetable oil instead.

Spoon some batter into a piping bag with a small to medium tip.  (I used a Wilton size 32 tip.  It is an opened star tip to give the funnel cakes a different outer edge texture and look.)  TIP:  If you do not have a pastry bag and/or a tip, you may use a plastic bag with one corner snipped.  Make sure to cut the corner small so you can make it bigger if you need to.  Put the batter in the bag and twist the top like you would a pastry bag.

Mini Pumpkin Funnel Cakes fried to perfection! by SimplyGloria.com

Pipe the batter into the heated oil with a small circular pattern starting from the inside winding your way outwards.  I made these to be about 3 inches wide.

Allow them to cook on each side for about 1 minute and a half.  A total of about 3 minutes.  Again, it also depends on how your pan heats up.

Use a spatula to lightly and carefully flip the funnel cakes over.  If using tongs, place the tongs on the left and right of the frying batter– not from top to bottom.  It will crush the top of the batter and not have a circular design on the top.  Not to mention, a mess of wet batter all over one side of your tongs.

Drain onto some paper towels.

Now it’s time for the Cinnamon Glaze

Mini Pumpkin Funnel Cakes with a cinnamon glaze by SimplyGloria.com

In a medium mixing bowl, whisk together powdered sugar and cinnamon.

Mini Pumpkin Funnel Cakes with drizzled cinnamon glaze by SimplyGloria.com

Whisk in the milk.  I used whole milk.  Only because it’s the only milk my family loves.

Mini Pumpkin Funnel Cakes with Cinnamon Glaze and topped with a dusting of powdered sugar by SimplyGloria.com

Put a dusting of powdered sugar on top of your warm Mini Pumpkin Funnel Cake… then drizzle with the Cinnamon Glaze.  Then, do a do-over and add even more!

Enjoy, my friends!

Mini Pumpkin Funnel Cakes
Author: 
 

Super moist pumpkin cake infused with cinnamon and shaped into mini swirls of deep fried goodness. Drizzled with cinnamon glaze and dusted with a coating of powdered sugar. This is all in the making of some Mini Pumpkin Funnel Cakes!
Makes about one dozen 3 inch sized mini funnel cakes. May be stored in a closed container at room temperature for up to 2 days.
Ingredients
  • Batter:
  • 1⅓ cup all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • ⅔ cup milk (I use whole milk. But any kind you like should be fine.)
  • ⅓ cup, plus 1 tablespoon pureed pumpkin (canned)
  • 2½ cups peanut oil for frying, may use vegetable oil. (I found the peanut oil taste better and was more crunchy on the outer edges.)
  • Glaze:
  • 2 cups powdered sugar, and additional for dusting
  • 1 teaspoon cinnamon
  • ¼ cup milk

Instructions
  1. In a large mixing bowl, start by whisking together the flour, salt, baking soda, baking powder, sugar, brown sugar, cinnamon, and nutmeg.
  2. Add the beaten egg, vanilla, milk, and pumpkin. Stir together until all combined. Do not over mix. Remember, you only want to mix until you no longer see any flour.
  3. Heat the peanut oil in a large skillet on medium heat. (Depending upon your skillet and stove, you may adjust the temperature a little higher or lower.)
  4. Spoon some batter into a piping bag with a small to medium tip. OR you may use a plastic bag with one corner snipped without a tip. (I used a Wilton size 32 tip. It is an opened star tip to give the funnel cakes a different outer edge texture and look.)
  5. Pipe the batter into the heated oil with a small circular pattern starting from the inside winding your way outwards. I made these to be about 3 inches wide.
  6. Allow them to cook on each side for about 1 minute and a half. A total of about 3 minutes. Again, it also depends on how your pan heats up.
  7. Use a flat spatula to lightly and carefully flip the funnel cakes over. (If using tongs, place the tongs on the left and right of the frying batter– not from top to bottom.)
  8. Drain on paper towels.
  9. Glaze:
  10. In a medium mixing bowl, whisk together 2 cups of powdered sugar and cinnamon.
  11. Whisk in the milk until all combined.
  12. Put a dusting of powdered sugar on top of your warm Mini Pumpkin Funnel Cake… then drizzle with the Cinnamon Glaze.
  13. Enjoy!

  Follow my blog with Bloglovin

 These Mini Pumpkin Funnel Cakes are shared and linked up to party with  {A Little Clairification} & {Little Miss Celebration} & {Cooking With Curls} & {This Gal Cooks} & {the Best Blog Recipes} & {An Allie Event}

 

 

Related posts:

Comments

  1. says

    Oh my flipping goodness!!!! These would be so dangerous to have around me!! If I was at your house I would do some crazy football tackles on your boys to reach these and take all these in a corner with me and NOT share a single bite with anyone. Yes, I would be that crazy!

    I call my son Mr. Taste Tester too! I love that they only drink whole milk!
    Tahnycooks recently posted…Spiced Chai Snickerdoodle Snap CookiesMy Profile

  2. says

    I’ve never had a funnel cake (yes, I am from this planet)! Don’t ask me why because I don’t know. Something tells me I’d love this pumpkin version more than any other. I love moist pumpkin cake!
    Marcie recently posted…French Apple CakeMy Profile

    • says

      Mixing everything in one bowl makes it so much easier…agree! Your daughters would love these. They’re super fun for kiddos! Thank you, Aida! (=

    • says

      Thanks, Britni! You’ll love how easy these are to make! I’m actually thinking of making these out in the driveway for the Trick-or-Treaters and the parents. Because, they cook up so fast! Have a great weekend!

Trackbacks

  1. […] 1.  Chocolate Pumpkin Delight Cake from Cooking on the Front Burner  2.  Chocolate Dipped Potato Chips from Year-Round Giving  3.  Chocolate Mint Muffins from Kleinworth & Co. 4.  Breaking Bad RV Cookies from Semi-Sweet  5.  Slow Cooker Pizza Soup from It’s Always Ruetten  6.  Turkey Stuffed Pilgrim Cookies from hoopla palooza  7.  Creamy Cheesy Corn Cassserole from Five Heart Home  8.  Apple Chips from We Do Fun Here  9.  Mini Pumpkin Funnel Cakes from Simply Gloria […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge