Pumpkin Funnel Cakes

1 1/2 cups all-purpose flour
1 egg
1/2 cup canned pumpkin
1 cup milk
4 tablespoons granulated sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar for topping
Vegetable oil for deep frying

Heat vegetable oil to 375 degrees F.

Beat egg; add pumpkin, milk and stir until smooth. Sift dry ingredients, and add to the egg mixture. Mix until the batter is smooth and not too thick. If batter is too thick for funnel, add small amounts of milk for desired consistency. The funnel should have an opening of at least 1/2 inch and be able to hold about 1/2 cup batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash! Gradually swirl the batter outward in a circular motion, or crisscross back and forth to make a cake about 7 or 8 inches round. Check it with tongs and turn it when the bottom becomes golden brown. When both sides are done, remove with tongs and let it drain on a paper towel.

Sift confectioners' sugar over each funnel cake.