Place three inches of vegetable oil in a heavy bottom skillet with deep sides. Heat over medium heat until hot, around 350°F. You can also use a deep fryer set to 350°F.
Whisk the eggs and sugar together until smooth in a large bowl. Carefully whisk in the milk and vanilla. Add the flour, baking powder, pumpkin spice, cinnamon, and salt until smooth with no lumps. Add in the grated apples and fold in until combined.
Place ½ of the mixture into a gallon sized bag. Snip one of the bottom corners off and CAREFULLY let batter pour into hot oil. Make a large circle of the batter and connect it with more batter around and around in the pan. Fry until golden brown on the first side about 3 minutes. With tongs, turn the funnel cake over and let it brown on the second side for about 2 additional minutes.
Let the funnel cake drain on a paper towel lined plate.
Top with powdered sugar, caramel sauce, and whipped cream. Or, serve caramel sauce on the side for dipping, enjoy!
Nutritional value does not include topings.
Use your favorite apple for this recipe, we use Granny Smith.
Double this to make more Funnel Cakes to serve more people.
Make sure the apple is shredded or really finely diced so it blends into the batter well.
You can use a funnel or a piping bag or ziptop bag to pipe these into the hot oil.
Top with your favorite toppings such as powdered sugar, caramel sauce (recipe linked above) and whipped topping.
You can make these as large or as small as you want, depending on how many you want made out of the batter.
Caramel Apple Funnel Cakes Recipe found on https://thissillygirlskitchen.com/caramel-apple-funnel-cakes/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.