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Frosted Pumpkin Doughnuts

By: Connie Simon

"'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.'"

Rate/Review | Read Reviews (9)

1,308 Saves

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 36 servings

Ingredients

2 eggs
1 cup sugar
2 tablespoons butter or margarine, softened
1 cup canned or cooked 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 tablespoons orange juice
1 tablespoon evaporated milk
1 teaspoon grated orange peel

Directions

In a mixing bowl, beat eggs, sugar and butter. Add pumpkin and lemon juice; mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; 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 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts.