Ingredients:

• 4 1/2 cups – all-purpose flour
• 2 eggs
• 1 cup – Sugar
• 2 tbsp – Butter or margarine, softened
• 1 cup – canned or cooked Pumpkin
• 1 tbsp – Lemon juice
• 2 tsp – baking powder
• 1 tsp – baking soda
• 1/2 tsp – ground Cinnamon
• 1/2 tsp – ground Nutmeg
• 1 cup – evaporated Milk
• oil for deep fat frying
• 1/2 tsp – salt
• For Frosting:
•

Method:

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; add to pumpkin mixture alternately with milk.
4. Cover and refrigerate for 2 hours.
5. Turn onto a lightly floured surface; knead 5-6 times.
6. Roll to 3/8-in. thickness.
7. Cut with a 2-1/2-in. doughnut cutter.
8. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
9. Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon.
10. Drain on paper towels.
11. Combine frosting ingredients; spread over cooled doughnuts.