Frosted Pumpkin Doughnuts Recipe

Frosted Pumpkin Doughnuts RecipePhoto by: Taste of Home Frosted Pumpkin Doughnuts Recipe Rating 3

"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."

2
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Frosted Pumpkin Doughnuts Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Frosted Pumpkin Doughnuts Recipe
  • Prep: 20 min. Cook: 30 min.
  • Yield: 36 Servings
20 30 50

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.

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

Tip

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

Taste of Home

Featured Videos

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Frosted Pumpkin Doughnuts (2)

Frosted Pumpkin Doughnuts Recipe

Frosted Pumpkin Doughnuts

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Sep. 15, 2011 by pollieanne

Total waste of ingredients. These doughnuts were disgusting. Threw the recipe in the trash along with half of the batter.


Reviewed on Jan. 03, 2008 by Anonymous

I made these this morning and they are very good. I was looking for a donught that stayed soft after the first day and I found it!

Susie

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer

Father's Day Recipes

Fathers Day Recipes
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT