Frosted Pumpkin Donuts

I bought a number of pumpkins from a farm last week. I baked and pureed them...there is nothing like fresh pureed pumpkin! I baked pumpkin pies for our Thanksgiving dinner and I still had puree left over and decided to make donuts. These donuts taste amazing and I will make them again.

• 2 eggs
• 1 cup sugar
• 2 tablespoons butter, softened 
• I cup cooked and pureed pumpkin (fresh or from a can)
• 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 (I used skim milk)
• Oil for deep frying

1. In a mixing bowl beat eggs, sugar, and butter.
2. Add pumpkin and lemon juice, mix well.
3. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg and add to pumpkin mixture alternately with milk.
4. Cover and refrigerate for 2 hours. Turn onto lightly floured surface and knead 5 or 6 times. I needed extra flour to roll out the dough. Roll to 3/8" thickness and cut with a donut cutter.
5. In deep fryer or skillet ( I used my wok) 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, about 3 minutes, turn once and remove with slotted spoon and drain on paper towels to soak up excess oil.

Pumpkin Cream Cheese Frosting:

*I looked for a frosting with pumpkin puree and found one at http://www.foodnetwork.com/ I only made half of the recipe as I wasn't planning on frosting all of the donuts.

• 4 oz cream cheese, softened
• 1/4 cup cooked pumpkin puree
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon cinnamon
• Zest of 1/2 orange
• 1/4 teaspoon vanilla
• 1 3/4 cups icing sugar

1. Beat cream cheese, pumpkin, nutmeg, cinnamon, orange zest, and vanilla together with a hand mixer at medium speed. 
2. Add icing sugar and beat until frosting is fluffy.
3. Once donuts are cooled spread with frosting. 
4. I frosted some with the pumpkin cream cheese frosting and sprinkled with crisp gingersnap cookie crumbs, some I coated with a sugar/cinnamon mixture and some I left plain.
5. Crushed peanuts or toffee bits sprinkled on the frosted donuts would be very good as well.

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, approximately 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 is also delicious.
9. Yield: 2 dozen donuts