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Frosted Pumpkin Doughnuts

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • FROSTING:
  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 cup canned pumpkin
  • 1 tablespoon lemon juice
  • 4-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup evaporated milk
  • Oil for deep-fat frying
  • 3 cups confectioners' sugar
  • 2 to 3 tablespoons orange juice
  • 1 tablespoon evaporated milk
  • 1 teaspoon grated orange peel

Details

Servings 3

Preparation

Step 1

In a large mixing bowl, beat eggs, sugar and butter until smooth. Beat in pumpkin and lemon juice. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours.
Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry , a few at a time, until golden brown on both sides. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts.

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