Frosted Pumpkin Doughnuts

Total Time:Prep: 20 min. + chilling Cook: 30 min.

Recipe by Connie Simon, Jensen Beach, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 05, 2023

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

TEST KITCHEN APPROVED

Frosted Pumpkin Doughnuts

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Yield:about 3 dozen
Prep:20 min
Cook:30 min
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Ingredients

  • 2 large eggs, room temperature
  • 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
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Directions

  1. 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.
  2. 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.
  3. 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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