🎃 Frosted Pumpkin Spice Doughnuts Made With Maple Magic
Albert Wood
(The Only Thing You Need This Fall — Besides a Flannel and a Leaf Pile)
Let’s be honest: Fall isn’t really Fall until you’ve deep-fried something pumpkin-flavored and coated it in orange-zesty icing. But these aren't just any pumpkin doughnuts. These golden rings of autumn joy are made with Wood’s Vermont Pumpkin Spice Maple Syrup, giving them a rich, spiced sweetness that makes plain sugar look like it’s trying too hard. Soft inside, slightly crisp outside, and frosted to perfection, these doughnuts are exactly what your kitchen smells like in your coziest baking daydreams.
💡 Doughnut Tips
- Keep oil temperature steady to avoid greasy doughnuts.
- Use a thermometer for best results — or the wooden spoon test if you’re a kitchen rebel.
- Substitute lard or tallow for a richer, cleaner taste (and crispy crust).
🍁 Why We Maple Everything
Wood’s Pumpkin Spice Maple Syrup brings the warm, complex sweetness of pure Vermont maple syrup — infused with fall spices — to your baking game. Unlike white sugar, it’s real flavor, not just sweet filler. And your taste buds will thank you.
📸 Tag Us!
Made these doughnuts? We want to see them! Tag @woodssyrupco and use #PumpkinMapleDoughnuts for a chance to be featured.
From our sugarbush to your table.™
🎃 Frosted Pumpkin Spice Doughnuts Made With Maple Magic
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
- 2 tablespoons butter, softened
- 2 eggs, large, room temperature
- ½ cup granulated sugar
- ½ cup Wood's Vermont Pumpkin Spice Maple Syrup
- ¾ cup pumpkin, canned
- 1 tablespoon lemon juice
- 1 ¼ cup milk
- 4 ½ cups King Arthur All-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Crisco shortening or oil of choice for deep-fat frying. For a healthier alternative, consider using tallow or lard.
Frosting—
- 3 cups confectioners' sugar
- 1 teaspoon orange zest
- 2-3 tablespoons orange juice
- 1 tablespoon milk
Directions
- In a large bowl, beat the eggs, sugar, pumpkin spice, maple syrup, and butter until smooth. Beat in the pumpkin and lemon juice.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a sifter and sift into the pumpkin mixture alternating with the milk.
- Turn onto a lightly floured surface that has been sprinkled with flour. Knead 5-6 times.
- Roll to approximately ⅓ thickness, Cut with a lightly floured donut cutter.
- Heat your oil of choice in a deep fryer to 375°F. Fry a few at a time until golden brown on both sides. Drain onto paper towels and let cool.
Frosting—
Combine ingredients for the frosting. Dip the tops of the donuts into the frosting or spread the icing with a knife.