Flash Back Friday ~ Frosted Pumpkin Donuts



For flash back Friday I'm bringing back this recipe for pumpkin donuts. We bought a number of pumpkins from a 'pumpkin farmer' last week. I baked and pureed them. There is nothing like fresh pureed pumpkin! It freezes well, I thaw it in a sieve over a bowl to remove most of the liquid.
 I still have a few pumpkins to bake and puree. I like to be stocked up for winter.
  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons softened butter
  • I cup cooked pureed pumpkin 
  • 1 tablespoon lemon juice
  • 4 cups white flour
  • 1/2 cup whole wheat 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 frying
  1. In a mixing bowl beat eggs, sugar and butter until creamy.
  2. Add pumpkin and lemon juice, mix well. 
  3. Combine both flours, baking powder, baking soda, salt, cinnamon, nutmeg and add to pumpkin mixture alternately with milk.
  4. Cover and refrigerate for 2 hours or overnight. Turn onto floured surface and knead 5 or 6 times using extra flour as needed but the dough will still be a bit sticky. Only use enough flour to roll out your dough that it doesn't stick to your surface.
  5. Roll dough to approx 3/8" thickness and cut with a donut cutter.
  6.  Place cut donuts on cookie sheets until ready to fry. I like to spray the cookie sheets with cooking oil before placing donuts on them so they don't stick when you lift them to place in your hot oil.
  7. In a skillet heat oil to 375º. I test to see if it's hot enough by putting a 'donut hole' in the oil and if that rises to the top immediately you know the oil is hot enough. Fry donuts, a few at a time until golden, approx 3 minutes, turn once and remove with slotted spoon and drain on paper towels to soak up excess oil. 
  8. Once cooled spread donuts with your favorite frosting. This time I used buttercream frosting with maple favoring. Top with sprinkles of toasted pecan bits. Crushed peanuts or toffee bits sprinkled on top would also taste delicious.
  9. Yield: 2 dozen donuts 

2 comments:

  1. I'm so glad you will be stocked up for winter because these were sooooooo good! When your hands and pumpkin puree meet up, magic happens. Everytime! Great photo!

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