FROSTED PUMPKIN DOUGHNUTS

Frosted Pumpkin Doughnuts image

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

Provided by Taste of Home

Time 50m

Yield about 3 dozen.

Number Of Ingredients 18

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

Steps:

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 : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 111mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.