Can I use fresh pumpkin instead of canned?

Absolutely! Roast a sugar pumpkin, scoop out the flesh, and puree it (just like my grandmother taught me). You'll need about 1 ½ cups of puree since fresh pumpkin is more watery than canned. Strain it overnight in the fridge through cheesecloth for best results. Heirloom varieties like 'Long Pie' make the most flavorful air fryer pumpkin donuts you'll ever taste!

How do I make these pumpkin donuts vegan?

Simple swaps work wonders here! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), any plant-based milk, and coconut oil instead of butter. For extra flair, I sometimes whip aquafaba (that chickpea liquid in your pantry) into the glaze for a cloud-like texture. Even my dairy-loving brother couldn't tell the difference!

Why did my glaze slide right off?

Been there! The key is letting donuts cool completely - I wait until they're room temp. If you're impatient (no judgment), pop them in the fridge for 5 minutes. Pro tip from my failed batches: thicker glaze clings better. Start with just 1 tbsp milk and add drops until it's pourable but still coats the spoon.

Can I sous-vide these for precise baking?

For my fellow kitchen gadget lovers - yes! Pour batter into greased mason jar lids or silicone molds, then sous-vide at 176°F for 90 minutes using your sous-vide precision cooker. They come out impossibly moist, though without the golden crust of baked pumpkin donuts. Perfect for when you want a softer texture!

Do these freeze well?

Like champs! Skip the glaze, freeze them in a single layer, then bag once solid. They'll keep for a month. When the craving hits, thaw at room temp or crisp them up in the toaster oven - just like your favorite bakery donuts, only better because you made them!

15-Minute Pumpkin Donuts - Irresistibly Spiced & So

Baked Pumpkin Donuts with Spice Glaze

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Easy baked pumpkin donuts with a sweet spice glaze, perfect for fall. Vegan and gluten-free options included.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Yield: 6 donuts 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup pumpkin puree
1/2 cup sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups flour (or gluten-free blend)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 cup powdered sugar
2 tbsp milk (or plant-based milk)
1/2 tsp cinnamon

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Instructions

Preheat oven to 350°F. Grease a donut pan.
Mix pumpkin puree, sugar, oil, and vanilla in a bowl.
Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir until combined.
Spoon batter into the donut pan, filling each mold 3/4 full.
Bake for 12-15 minutes until a toothpick comes out clean.
Cool donuts on a wire rack.
Whisk powdered sugar, milk, and cinnamon for the glaze. Dip cooled donuts in glaze.

Notes

Use a piping bag for easier batter transfer.
For air fryer donuts, cook at 325°F for 6-8 minutes.
Try adding chopped nuts or sprinkles for extra texture.

Nutrition

Serving Size: 1 donut
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/baked-pumpkin-donuts-with-spice-glaze/