Ingredients
2 large eggs1 cup sugar2 tablespoons butter, softened1 cup canned pumpkin1 tablespoon lemon juice4-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup evaporated milkOil for deep-fat fryingFROSTING:3 cups confectioners’ sugar2 to 3 tablespoons orange juice1 tablespoon evaporated milk1 teaspoon grated orange zest
Preparation
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.
