Mini Pumpkin Funnel Cakes
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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:
  • 1 1/3 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2/3 cup milk (I use whole milk. But any kind you like should be fine.)
  • 1/3 cup, plus 1 tablespoon pureed pumpkin (canned)
  • 2 1/2 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
  • 1/4 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!
Recipe by Simply Gloria at https://simplygloria.com/mini-pumpkin-funnel-cakes/