Ingredients: 2 eggs,1 cup sugar,2 tablespoons butter, softened,1 cup cooked OR canned pumpkin,1 tablespoon lemon juice,4 1/2 cups Pamela’s Ultimate Wheat Free Baking & Pancake Mix,1/2 teaspoon salt,2 teaspoons pumpkin pie spice,1 cup evaporated milk,Oil for Deep Frying (I used peanut oil),3 cups confectioner’s sugar,4 tablespoons orange juice,1 tablespoon evaporated milk
Instructions:
- In a mixing bowl. beat eggs, sugar, and butter.
- Add pumpkin and lemon juice; mix well.
- Combine Pamela's Baking
- Mix, salt, and pumpkin pie spice; add to pumpkin mixture alternately with milk.
- Sprinkle 1/2 cup of Pamela's baking mix onto a clean work area. Use an ice cream scoop to measure dough for each doughnut (dough will be sticky). Drop each dough portion onto the prepared work surface. Gently turn until all sides are coated in Pamela's Baking
- Mix and dough is no longer sticky. Use your hands to gently shape each dough portion into a circle. Press 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 plate.
- 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 halfway through frying time with a slotted spoon).
- Drain on paper towel lined plates.
- Combine Frosting ingredients; spread over warm doughnuts.
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