Pumpkin Doughnuts

I make these for Halloween every year. We have pizza, hot cider, and these yummies.

2 eggs
1 c. sugar
2 T. butter
1 c. canned pumpkin
1 T. lemon juice
4 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. milk
oil
1 c. sugar
1/8 c. cinnamon

In a bowl, beat eggs, sugar, and butter. Add pumpkin and lemon juice. Mix well. Combine dry ingredients; add alternately with milk to pumpkin mixture until blended. Cover and chill 2 hours. Turn on lightly floured surface. Knead 5-6 times. Roll to 3/8" thick. Cut with 2 1/2" donut cutter. Heat oil in deep fryer, or wok, or 1" in heavy fry pan. Pinch off a bit of dough and gently drop into oil. If dough sizzles, it is hot enough.

Fry donuts until golden and lay on paper towels or draining rack lined with paper towels. In a large ziploc bag, mix sugar and cinnamon. Add donuts 2-3 at a time and gently shake to coat. Place on serving tray. May also frost when cooled. Makes about 2 dozen.