Pumpkin Funnel Cakes

You know you’ve reach an obsessive level of blogging when scheduling posts for the week takes precedent over stocking up on water, food, and batteries as a hurricane approaches.

But seriously.

If the power goes out and I can’t get to my blog, facebook, twitter, or email…. shudder.

I think I’d rather go without food.

Ha! Totally joking there. Like I‘d voluntarily go without food.

Sorry ya’ll, but I’d sell you up river for a chocolate chip cookie pretty much any day of the week ;)

And, honestly, I’m not nearly as attached to all of my social media pages as I probably should be (that’s speaking from a blogging-as-a-career standpoint, of course). My husband and I cut most social media out of our lives a few years ago, and it was so much easier to adjust to than I ever thought it would be.

But.. you know. Then I discovered blogging, and had to get right back to it! What a shame ;)

So. The moral of today’s story is:

  1. Go charge your phones, laptops, and ipads.
  2. If you have a gas stove, make sure you have all of the ingredients on hand to make these funnel cakes. They’re pretty perfect for comfort food… you know. For when you need comforting (like during a Hurricane!)
  3. If you have an electric stove, check out these no bake recipes (I’ll have this link working soon- sorry!) :)

Stay safe East Coast peeps!

Pumpkin Funnel Cakes

Ingredients

  • 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 powdered sugar mixed + 1 tsp cinnamon for dusting

Instructions

  1. Place the oil in a large pot over medium heat.
  2. Meanwhile, whisk together the flour, baking powder, baking soda, cinnamon, salt, egg, brown sugar, pumpkin puree (or 100% pure pumpkin), milk, and pumpkin pie spice until a smooth batter forms.
  3. Mix together the powdered sugar and cinnamon. Set aside.
  4. Check oil-- if you have a thermometer, it should be around 375º. If you don't have a thermometer, flick a couple of water droplets in the oil. It should bubble, but not pop out of the pan.
  5. Scoop about 1/2 cup (it should be a little less than 1/2 cup, since a lot of it will stick to the measuring cup) into a gallon sized ziptop bag.
  6. Snip off a small corner of the bag and pipe the batter into the hot oil in a circular pattern. Let fry for a few seconds, until golden brown on the bottom, and then turn over (using a fork or tongs). Let fry for a few more seconds until golden brown.
  7. Remove the funnel cake with a fork or tongs and place on a plate lined with paper towels. Dust with the cinnamon powdered sugar and enjoy warm!
  8. Repeat process with remaining batter (I was able to use the same bag for all of the batter by simply placing the bag in a shallow bowl. When I spooned the batter into the bag opening, it didn't ooze out of the hole, because the bag is sort of laying on itself. Just carefully pick it up, pinching the corner with the hole until you're ready to pipe it into the oil.)
https://www.somethingswanky.com/pumpkin-funnel-cakes/

Recipe source: Linda McLean

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.