Frosted Pumpkin Doughnuts

Photo by Sharon S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 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

  • FROSTING:

  • 3

    cups confectioners' sugar

  • 2 to 3

    tablespoons orange juice

  • 1

    tablespoon evaporated milk

  • 1

    teaspoon grated orange peel

Directions

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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