Taste of Home
Frosted Pumpkin Doughnuts
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: about 3 dozen.
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
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2 large eggs
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1 cup sugar
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2 tablespoons butter, softened
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1 cup canned pumpkin
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1 tablespoon lemon juice
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4-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 cup evaporated milk
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Oil for deep-fat frying
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FROSTING:
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3 cups confectioners' sugar
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2 to 3 tablespoons orange juice
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1 tablespoon evaporated milk
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1 teaspoon grated orange zest
Directions
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1.
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.
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2.
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.
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3.
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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