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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
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    about 3 dozen


  • 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
  • 3 cups confectioners' sugar
  • 2 to 3 tablespoons orange juice
  • 1 tablespoon evaporated milk
  • 1 teaspoon grated orange zest


  • 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; dip tops of warm doughnuts into frosting.
Nutrition Facts
1 doughnut: 184 calories, 7g fat (1g saturated fat), 14mg cholesterol, 111mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Elise
    Feb 25, 2019


  • Lizanne915
    Apr 11, 2013

    No comment left

  • lildementedchef
    Sep 13, 2012

    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

  • pollieanne
    Sep 15, 2011

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

  • keverwann
    Oct 4, 2008

    No comment left

  • anonymous
    Jan 3, 2008

    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