Gluten Free Frosted Pumpkin Doughnuts
"Autumn, the year's last, loveliest smile." ~ William Cullen Bryant I love all of the seasons, but Autumn has a special place in my heart for her extraordinary foliage, and bountiful harvests. I am especially fond of pumpkins. I love looking at them, and of course eating them. My Gluten Free Frosted Pumpkin Doughnuts are one way I share my fondness of Autumn and pumpkins with my family. Many of my readers commented on my Gluten Free Unbelievably Good Cake Doughnut recipe a few months back. These are just as delicious, but with a taste that will remind you of pumpkin pie. Pumpkin pie flavored doughnuts... oh yes. I serve my Gluten Free Frosted Pumpkin Doughnuts with hot apple cider on crisp autumn weekends. How will you serve your Gluten Free Frosted Pumpkin Doughnuts?
Total Steps
4
Ingredients
14
Tools Needed
7
Ingredients
- 2 <a href="/2PVT278D">eggs</a>
- 1 cup <a href="/6H6G87VP">sugar</a>
- 2 tablespoon <a href="/3XTHR638">butter,</a> softened
- 1 cup cooked OR canned <a href="/25JCPGMK">pumpkin</a>
- 1 tablespoon <a href="/PCGHNLWF">lemon juice</a>
- 4.5 cup Pamela's Ultimate <a href="/ZJG4NGCK">Wheat </a>Free Baking & <a href="/Z4BBK3RC">Pancake Mix</a>
- 0.5 teaspoon <a href="/7WDLGSY7">salt</a>
- 2 teaspoon <a href="/4MFRDDZL">pumpkin pie spice</a>
- 1 cup <a href="/7CSCT3PY">evaporated milk</a>
- 0 <a href="/NHPT57DF">Oil </a>for Deep <a href="/4MRLVPXS">Frying </a>(I used <a href="/8VQR6DHM">peanut oil)</a>
- 0 <a href="/8W2F6FZL">Frosting </a>ingredients:
- 3 cup confectioner's <a href="/6H6G87VP">sugar</a>
- 4 tablespoon <a href="/QMRLZCTG">orange juice</a>
- 1 tablespoon <a href="/7CSCT3PY">evaporated milk</a>
Instructions
Step 1
In a <a href="/7S3QCKWK">mixing </a>bowl. <a href="/3CYMY2D7">beat </a>eggs, sugar, and butter. Add pumpkin and lemon <a href="/QDWRNXYW">juice; </a><a href="/7S3QCKWK">mix </a>well. Combine Pamela's <a href="/RNT367Z2">Baking </a><a href="/7S3QCKWK">Mix,</a> <a href="/DPSVTKVY">salt,</a> and pumpkin pie spice; add to pumpkin mixture alternately with milk.
Step 2
Sprinkle 1/2 cup of Pamela's <a href="/RNT367Z2">baking </a><a href="/7S3QCKWK">mix </a>onto a <a href="/WZLWW3YP">clean </a>work area. Use an <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a><a href="/G463W56J">scoop </a>to <a href="/PPPKH5Q4">measure </a>dough for each doughnut (dough will be sticky). Drop each dough portion onto the prepared work surface. Gently <a href="/B52FHCF2">turn </a>until all sides are <a href="/6BTCX64M">coated </a>in Pamela's <a href="/RNT367Z2">Baking </a><a href="/7S3QCKWK">Mix </a>and dough is no longer sticky. Use your hands to gently shape each dough portion into a circle. <a href="/4NXSJQ3D">Press </a>your finger through the center of each dough portion all the way through to the work surface below; move your finger around so that you create a whole in the center of the dough, about 1'' in diameter. Gently transfer shaped dough to a dinner <a href="/ZJ3WDM5Q">plate.</a>
Step 3
In an electric <a href="/MYJ2HRB7">skillet </a>or deep fat fryer, <a href="/XZFHRHHF">heat </a>oil to 375 degrees. <a href="/NZ2LK8CC">Fry </a>doughnuts, a few at a time, until golden, about 3 minutes (turn halfway through <a href="/NZ2LK8CC">frying </a>time with a slotted spoon). Drain on paper towel lined <a href="/ZJ3WDM5Q">plates.</a>
Step 4
Combine <a href="/RP8LCDPZ">Frosting </a>ingredients; spread over <a href="/FVYNJCCW">warm </a>doughnuts. <a href="/Q4MB2KV4">Yield: </a>2 dozen