Homemade Pumpkin Spice Doughnuts

• 2 large eggs
• 3/4 cup sugar
• 2 tablespoons butter, unsalted
• 1 cup pumpkin or organic pumpkin puree
• 4 1/2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice or 1/4 teaspoons each nutmeg, ginger, and cinnamon
• 1 1/2 cups evaporated milk low fat, 1 can
• 1 x canola oil for deep-frying
• 1 tablespoon maple syrup
• 1 cup powdered sugar up to 1 1/2 cups
• 2 tablespoons almond milk
• 1/4 teaspoon cinnamon

1. In a medium mixing bowl, beat eggs, sugar, and butter.
2. Add pumpkin puree, mix in well.
3. For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
4. Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
5. Refrigerate the batter to firm for approx 1 hour before kneading.
6. Turn onto a lightly floured work-surface and knead well.
7. Roll to approximately 3/4'' in thickness.
8. Cut with a 2 1/2'' doughnut cutter.
9. (Alternatively, cut with the small rim of any glass jar or cup and use a small bottle to cut out the hole.)
10. Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1 to 2 minutes on each side).
11. Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
12. For the icing, whisk together all ingredients in a medium mixing bowl.
13. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
14. Pair with something sweet like Woodbride by Robert Mondavi Pink Moscato for best taste!

eggs, sugar, butter, pumpkin, flour, baking powder, baking soda, salt, pumpkin pie spice, milk, canola oil, maple syrup, powdered sugar, almond milk, cinnamon

Taken from recipeland.com/recipe/v/homemade-pumpkin-spice-doughnut-54554 (may not work)