It's Fall Time!

It is fall,one of my favorite times of year.  I love everything about fall but mostly it revolves around pumpkins.  Pumpkins pancakes, pumpkins muffins, pumpkins bread and one of my all time favorites....pumpkin donuts!  If you know me than you know I am a sucker for anything with the word donuts in it.  Tonight I tried this recipe exactly as it called for except I substituted gluten free flour for the all purpose flour.  They tasted amazing and no one would have known it wasn't "normal" had I not mentioned it. I got this from all recipes in case you want to know the source

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INGREDIENTS:

2 eggs 1 cup sugar 2 tablespoons butter or margarine, softened 1 cup canned or cooked pumpkin 1 tablespoon lemon juice 4 1/2 cups all-purpose 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-fat frying   FROSTING: 3 cups confectioners' sugar 2 tablespoons orange juice 1 tablespoon evaporated milk 1 teaspoon grated orange peel

DIRECTIONS:

1.

In a mixing bowl, beat eggs, sugar and butter. Add pumpkin and lemon juice; mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours. Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts.