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Frosted Pumpkin Doughnuts Recipe

Photo by: Taste of Home

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"Our three children grew pumpkins to sell," explains Connie Simon of Reed City, Michigan. "During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super."

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36 Servings
Prep: 20 min. Cook: 30 min.

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 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. Yield: about 3 dozen.

Frosted Pumpkin Doughnuts published in Taste of Home October/November 1999, p8

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas