CHURRO PUMPKIN FUNNEL CAKE RECIPE

KITCHEN CHARISMA SHAH

INGREDIENTS (SERVES 12-14 PERSONAL FUNNEL CAKES)

1. 1 pint olive oil (for frying)
2. 1.5 c all-purpose flour
3. 1/4 tsp baking powder
4. 1 tsp baking soda
5. 2 tsp cinnamon (ground)
6. 1/4 tsp salt
7. 1 egg
8. 1/4 c packed brown sugar
9. 3/4 c canned pumpkin pie filling
10. 1 c milk
11. 1/3 c granulated white sugar
12. 1/3 c granola
13. 1 tbs vanilla extract
14. vanilla bean ice cream 

INSTRUCTIONS

1. Heat the oil for frying.
2. Sift together the flour, baking powder, baking soda, 1 tsp cinnamon, and salt.  
3. Beat the egg, brown sugar, pumpkin pie filling, and milk together until well blended.  
4. Gradually add the flour mixture to the wet ingredients until all has been well mixed.  
5. In a shallow wide plate, mix the remaining 1 tsp of cinnamon with the granulated white sugar for dipping. 
6. Pour the batter into a plastic funnel.  Cut open a 1/2 inch hole at the tip of the funnel.  Squeeze into the frying oil.  
7. Fry until golden brown on both sides (flip).
8. Dip into the cinnamon sugar.  Top with vanilla bean and toasted oats.