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1
Sift the flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice together into a large bowl.
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2
Add the orange zest and cornmeal; mix until combined.
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3
Set aside.
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4
In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 minutes.
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5
Add the condensed milk, and beat well.
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6
Add the pumpkin and melted butter, and beat until combined.
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7
Add the reserved flour mixture, and mix until the dough holds together.
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8
Cover the dough with plastic wrap, and refrigerate overnight.
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9
Heat the vegetable oil in a large, deep pan over medium heat until a deep-fry thermometer reads 365F.
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10
While the oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick.
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11
Using a 3-inch doughnut cutter, cut out doughnuts, and set aside.
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12
Reroll the scraps of dough, and continue to cut out more doughnuts.
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13
Mix together the remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl, and set aside.
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14
Add 4 doughnuts to the hot oil; fry until golden brown, about 1 1/2 minutes.
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15
Turn the doughnuts over; fry until golden brown, about 1 minute more.
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16
Transfer to several layers of paper towels to drain.
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17
Repeat until all the doughnuts have been fried.
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18
Roll half the warm doughnuts, 1 at a time, in cinnamon sugar to coat.
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19
Transfer to a serving platter.
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20
Dust the remaining doughnuts with confectioners sugar.
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21
Transfer to the serving platter.
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22
Serve warm.
