Tuesday, November 11, 2008
Frosted Pumpkin Donuts
I love donuts -- or doughnuts. However you want to spell them, they are one of my all time favorite treats. Of course, I have a lot of favorites. This particular recipe is very sinful, caloriewise and fatwise, so beware. How do I justify putting it on a blog showing healthy, low-fat recipes using herbs and spices? Well, pumpkin is good for you and two other ingredients are cinnamon and nutmeg, spices! I'd say that's enough to fulfill my criteria just once, don't you think?
Put these doughnuts out at Thanksgiving for the kids , big and little, who don't like pie.
Frosted Pumpkin Doughnuts
1 c. sugar
2 T. butter or margarine, softened
1 c. cooked or canned pumpkin
1 T. lemon juice
4 1/2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1 c. evaporated milk
Oil for deep fat frying
3 c. confectioner's sugar
2 to 3 T. orange juice
1 T. evaporated milk
1 t. grated orange peel
In a mixing bowl, beat eggs, sugar, and butter.
Add pumpkin and lemon juice, mix well.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add to pumpkin 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 2 1/2 in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon.
Drain on paper towels.
Combine frosting ingredients; spread over cooled doughnuts.
Yield: about 3 dozen
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories