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Admit It {Recipe: Bite Size Pumpkin Funnel Cake Crispies}

Growing up, we used to frequent the restaurant Long John Silvers on occasion. I used to love going in and getting a token for the treasure box, running around with my cool pirate hat on, eating the hush puppies and…. I’ll admit it… eating the little “crispies” you’d find in the bottom of bag of battered fish. You know, the fried batter crispies? Those were the best.

I guess things haven’t changed much. It has been eons since I’ve been to a Long John Silvers, but I still remember those tasty little fried crispies like it was yesterday. Mmmmmmm.

Who doesn’t love fried batter? I’m sure there are some of you who might not particularly care for it but I would wager a guess that a lot of you like to indulge in a fried treat every now and then. Not often, but every once in awhile…

Speaking of fried goodies, I love funnel cakes. I don’t love funnel cakes for the bready, doughy, sugary goodness in the middle, but for the crispy sweet edges. Like my Long John Silver “crispies” I have a particular love for the crispy parts of funnel cakes.

I shared a funnel cake recipe a couple years ago on my blog. This time, I decided to use up some of the canned pumpkin I had left over from making a couple of bundt cakes and gave the funnel cakes a fall update. I decided to also turn these into mini, bite size pumpkin funnel cakes – or pumpkin funnel cake crispies, if you will. If you are willing to admit you are a fan of “crispies” then I promise you, you’ll love these treats.

I’m sharing this on the I’m Loving It Roundup on TidyMom.

Little miss…waiting patiently for mama to finsih with the pictures!

Recipe: Bite Size Pumpkin Funnel Cake Crispies

  • 3 eggs
  • 1/4 cup sugar
  • 2 cups milk
  • 1 Tablespoon vanilla
  • 1/2 cup canned pumpkin
  • 3 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • vegetable oil, for frying
  • 1/2 cup powdered sugar
  • 1 tablespoon cinnamon
  1. Beat eggs, sugar and vanilla together and then add the milk slowly–beat. Add the canned pumpkin, continue to beat until ingredients are well blended.
  2. Add the dry ingredients and beat until smooth and creamy.
  3. Pour batter into a squeeze bottle or funnel (I used one of these)
  4. When the oil becomes hot, squeeze the batter into the shape you want your mini cakes to be (I only do one at a time)
  5. Move the funnel around to make designs – if you are super creative you can write things, make special designs, etc.
  6. Brown on both sides…which for minis took about 30 seconds on each side. Remove from hot oil and drain on a dry paper towel.
  7. In a small bowl combine powdered sugar and cinnamon. Using a sifter, sprinkle cinnamon sugar mixture over the funnel cake crispies.




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Comments

  1. Ha! My kid is not that patient!! These are wonderful. Perfect fall treat!

  2. Simply scrumptious Kristen. Good thing I bought a huge pumpkin today. These remind me a bit of the Indian Jalebi, which I absolutely love – pure sin as it’s sugary dough fried and then steeped in syrup. Sinfully good. So this is something I need to try.

  3. These look like a fun thing to put on festive tables!

  4. These are so creative and sound delicious! I’ve never been to Long John Silver’s (crazy I know) but have spent every summer working the funnel cake booth at our church festival. It’s hot but we have a blast… probably since we bring booze.

  5. This looks amazing! I love funnel cake and I love pumpkin, so this looks like the perfect blend of the two. Yum!

  6. I ate an entire funnel cake at a fair once when I was little, and not much later I was on the outskirts of the road barriers, sick.

    I still love fried crispies, but I exert a little more self-control now. :)

    This recipe looks so yummy! What a patient little girl you have – I know it’s not easy fending off the hungry!

  7. Dear Kristen, how much do I need to pay you to come live at my house, and make these for me EVERY.DAY. for the rest of my life. I can admit that I like a little fried crispie thingy like this everyday day, I mean every so often. Seriously, outta control, INSANELY delicious recipe!

  8. These are gorgeous. I want. Right now!! Your little girl makes my heart melt. I lurve her. :)

  9. Whoa! Can I come be patient with your cutie pie? I love crispies and won’t mess up your gorgeous photos… I promise. By the way, have I told you lately how much I’m in love with your photos? They are now some of my favorite “Nummy Goodness” Pins ;-)

  10. These look amazing! Love your photos too, really like the idea of adding pumpkin. I am working with pumpkins in the kitchen right now and this looks really yummy to make :) Thanks so much for sharing this!

  11. Oh, Kristen! You just took me back in time. Your writing, your recipes, your photographs, and your children are all just beautiful!

  12. This makes me s-o-o-o-o hungry! I never thought of pumpkin, but funnel cake and Fall just go together. I may have to make some of these. Love your idea of using the funnel bottles, too! You are so creative. Do you take after me?

  13. Those. Look. Incredible.

    o.
    m.
    g.

  14. These look awesome and pretty much the cutest funnel cakes Ive ever seen!

  15. Fried pumpkin, that should be enough to make anyone drool! These look absolutely delicious, must try with all the pumpkins at the market these days!

  16. I love that it’s pumpkin, but I really like how they are little…cute!

  17. What a fun idea. I love how think and crispy they are!

  18. Those are perfect! I could use a few right now as a matter of fact.

  19. Seriously one of the best ideas ever. I LOOOOVE funnel cakes…and I bet these are even better than the plain ones!!

    Your little miss thang is such a doll. She always looks like so much fun to be around :)

  20. This sounds so good!! I will have to try this out this fall.

Trackbacks

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