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Gluten Free Frosted Pumpkin Doughnuts might be just the breakfast you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 365 calories, 3g of protein, and 17g of fat per serving. For 60 cents per serving, this recipe covers 4% of your daily...Read More
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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