Pumpkin Funnel Cakes

Pumpkin funnel cakes are a tasty treat that can be enjoyed on their own or as part of a dessert.

They’re easy to make and perfect for autumn.

Pumpkin funnel cakes are deep-fried, which means they’re high in calories and fat.

They should be enjoyed in moderation as part of a balanced diet.

Pumpkin puree is rich in beta-carotene, which has been linked to supporting eye and skin health.
It’s also a good source of vitamin A and fiber.

	1 quart oil for frying
	1 1/2 cups all-purpose flour
	1/4 teaspoon baking powder
	1 teaspoon baking soda
	1 teaspoon cinnamon
	1/4 teaspoon salt
	1 egg
	1/4 cup packed brown sugar
	3/4 cup canned pumpkin puree
	1 cup milk
	3/4 teaspoon pumpkin pie spice
	1/2 cup confectioners ' sugar for dusting

1.	In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
2.	In another mixing bowl, whisk together egg, brown sugar, pumpkin puree, milk, and pumpkin pie spice.
3.	Add the wet ingredients to the dry ingredients and mix well. Let the batter rest for five minutes.
4.	Heat the oil in a deep pan over medium heat. Use a funnel or a squeeze bottle to pour the batter in a circular motion into the hot oil.
5.	Fry until the cakes are golden brown on both sides. Use a slotted spoon to transfer the cakes to a paper towel-lined plate to drain.
6.	Dust the cakes with confectioners' sugar and serve warm.