Frosted Pumpkin Doughnuts

During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super.


3 dozen (36 servings)


2 eggs
1 cup granulated (white) 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 Ingredients

3 cups confectioners' (powdered) sugar
2 to 3 tablespoons orange juice
1 tablespoon evaporated milk
1 teaspoon grated orange peel


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 to 6 times. Roll to 3/8-inch thickness. Cut with a lightly floured 2 1/2-inch doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375°F (191°C). Fry, a few at a time, until golden brown on both sides. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 2 hours
Cook Time: 30 minutes

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Connie Simon, Reed City, Michigan

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