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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


  • 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


  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.)

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.

19 comments on “Pumpkin Funnel Cakes”

  1. You know you are an obsessed blogger when…yes, you schedule your posts instead of stocking up on the essentials:-) But you have enough chocolate chips to get you through the week, so it should be ok! Please stay safe!!!

    I’m pretty sure I should not know how to make my own funnel cakes!!! These are my all time favorite fair food of all times!! And I love that you made them pumpkin. I heart you:-)

  2. love love love love it!!! sadly didn’t make it for Chelsea this weekend but planning to make it for dinner soon. that totally counts as a brinner-sort-of-thing, right? Cameron says they served them at State?? THANKS for speeding this up :) and stay SAFE!

  3. Looooove this. And I know what you mean…no email? No blogging? I’m hoping there will be power for you! Stay safe and dry…

  4. Funnel cakes always remind me of going to the amusement park and getting it loaded with strawberry suace, ice cream, and powdered sugar. Thanks for sharing….love the cinnamon touch! :)

  5. funnel cakes are my number one favorite sweet treat
    even better than pie
    I’ll have to give these a try – that is after I run off the apple cider funnel cakes I ate last week:)
    hope you’re all safe

  6. Those look really good! They have always been my favorite fair food too, but I like them plain with just a dusting of the powdered sugar.

  7. I hope you are staying safe, Ashton!

    This recipe looks so good, but even more impressive is your amazing photos. Love!

  8. New recipe has been added to my to do List :D

  9. I have not been able to pin any recipes from your sight since last week. Just wondered if you knew what was going on?? Thanks!

  10. site not sight, sorry

  11. Who needs the essentials when you have these funnel cakes!! WOW!

  12. Yes please! Funnel cakes are my favorite. There’s nothing more comforting, especially when you’re at the fair and surrounded by carnies *shudders* I love mine with powdered sugar just like this!

  13. this looks beyond fabulous! yes comfort food indeed! stay safe!!

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  15. I tried Pumpkin Spice Funnel Cakes at Epcot this year…SOOO fabulous!

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