* '''for the Doughnuts:''''
* 2 large Eggs
* ¾ cup Sugar
* 2 tablespoons Unsalted butter
* 1 cup organic Pumpkin Puree
* 4½ cups all purpose Flour (Plain flour)
* 2 teaspoons Baking powder
* 1 teaspoon Baking soda
* 1 teaspoon Salt
* 1 teaspoon Pumpkin pie Spice (or a mixture of Nutmeg,Ginger, and Cinnamon)
* 1 can low-Fat Evaporated milk
* Canola Oil for Deep-frying
* '''for the Maple frosting:'''
* 1 tablespoon Maple syrup
* 1 cup powdered Sugar
* 2 tablespoons of Almond Milk
* ¼ teaspoon Cinnamon powder

===Method===
* In a medium mixing bowl, beat Eggs, Sugar, and Butter.
* Add Pumpkin Puree, mix in well.
* For the dry ingredients, combine the Flour, Baking powder, Baking soda, Salt, and Pumpkin Spice.
* Begin to marry the Pumpkin Batter and alternate with the Evaporated milk, folding in gently.
* Refrigerate the Batter to firm for approx 1 hour before Kneading.
* Turn onto a lightly floured work-surface and Knead well.
* Roll to approximately ¾ inch in thickness.
* Cut with a 2½'' Doughnut cutter. (Alternatively, cut with the small rim of any Glass jar or cup and use a small bottle to cut out the hole.)
* Fry Doughnuts and Doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
* Remove using a Slotted spoon or a spider and allow the excess Oil to drain on paper towels.
* For the icing, whisk together all ingredients in a medium mixing bowl.
* Spread over cooled Doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
* [https://www.facebook.com/WoodbridgeByRobertMondavi Woodbridge chardonnay (Facebook page)]
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