frosted pumpkin doughnuts

Frosted Pumpkin Doughnuts

  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons butter or margarine, softened
  • 1 cup canned or cooked 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 tablespoons orange juice
  • 1 tablespoon evaporated milk
  • 1 teaspoon grated orange peel
  1. In a mixing bowl, beat eggs, sugar and butter. Add pumpkin and lemon juice; mix well.
  2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to pumpkin mixture alternately with milk.
  3. Cover and refrigerate for 2 hours
  4. Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a 2-1/2-in. doughnut cutter
  5. Cut with a 2-1/2-in. doughnut cutter
  6. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon
  7. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts