Frosted Pumpkin Doughnuts
Our three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan
Ingredients
- 2 large 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 zest
Reviews
Aswome
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the orage overpowered the pumpkin but they were awesome i would suggest the zest or the juice not both and with the holes in the middle we made sugar holes which were awwesome:PPPP
Total waste of ingredients. These doughnuts were disgusting. Threw the recipe in the trash along with half of the batter.
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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