- Eggs 2 large • 130 kcal
- Sugar 1 cup • 470 kcal
- Butter 2 tablespoons , softened • 717 kcal
- canned pumpkin 1 cup
- Lemon juice 1 tablespoon
- All-purpose flour 4-1/2 cups
- Baking powder 2 teaspoons • 156 kcal
- Baking soda 1 teaspoon
- Salt 1/2 teaspoon • 1 kcal
- Ground cinnamon 1/2 teaspoon
- Ground nutmeg 1/2 teaspoon
- Evaporated milk 1 cup
- Oil for deep-fat frying
- confectioners’ (icing) sugar 3 cups
- Orange juice 2 to 3 tablespoons
- Evaporated milk 1 tablespoon
- grated orange zest 1 teaspoon
It’s that time of the year again – pumpkin time!
There’s nothing like the warm fragrance of spiced pumpkin, and these fabulous doughnuts mix soft pumpkin dough and tangy orange frosting.
You need to chill the dough for two hours after mixing, but that makes it handy for a make-ahead treat. All you need to do once the dough is chilled is roll it out and cut the doughnuts, before deep-frying them for a few minutes.
Once they have cooled a little, make your zesty orange frosting, and dip the still-warm doughnuts into it. Fabulous!
Beat eggs, sugar, and butter in a large mixing bowl until smooth. Add canned pumpkin and lemon juice, mixing well.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add to pumpkin mixture alternately with the evaporated milk, mixing in between. You’ll find this a lot easier with a stand mixer and dough hook. Cover and refrigerate for around 2 hours.
Turn onto a lightly floured surface and knead 5-6 times. If the dough is too wet, add more flour until it’s smooth but not too sticky. Roll to around 3/8-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter, or improvise with whatever cutters you can find.
Add plenty of oil to a deep fat fryer or heavy pot, and heat oil to 375F. Fry the doughnuts a few at a time, until they’re golden brown on both sides. Drain on paper towels.
Mix together the frosting ingredients until it is smooth and thick then dip tops of warm doughnuts into frosting. Serve and enjoy!