Gluten Free Frosted Pumpkin Doughnuts

Ingredients

• •2 eggs
• •1 cup sugar
• •2 tablespoons butter
• •1 cup pumpkin
• •1 tablespoon lemon juice
• •4½ cups gluten-free baking & pancake mix
• •½ teaspoon salt
• •2 teaspoons pumpkin pie spice
• •1 cup evaporated milk
• •1 tablespoon evaporated milk
• •vegetable oil
• •3 cups confectioner's sugar
• •4 tablespoons orange juice

Method

Adapted from foodista.com

1. 1In a mixing bowl. beat eggs, sugar, and butter.
2. 2Add pumpkin and lemon juice.
3. 3Mix well.
4. 4Combine Pamela's baking mix, salt, and pumpkin pie spice.
5. 5Add to pumpkin mixture alternately with milk.
6. 6Sprinkle ½ cup of Pamela's baking mix onto a clean work area.
7. 7Use an ice cream scoop to measure dough for each doughnut (dough will be sticky).
8. 8Drop each dough portion onto the prepared work surface.
9. 9Gently turn until all sides are coated in Pamela's baking mix and dough is no longer sticky.
10. 10Use your hands to gently shape each dough portion into a circle.
11. 11Press 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.
12. 12Gently transfer shaped dough to a dinner plate.
13. 13In an electric skillet or deep fat fryer, heat oil to 375°F.
14. 14Fry doughnuts, a few at a time, until golden, about 3 minutes (turn halfway through frying time with a slotted spoon).
15. 15Drain on paper towel lined plates.
16. 16Combine Frosting ingredients.
17. 17Spread over warm doughnuts.