Can I use fresh pumpkin instead of canned?

Yes, just make sure it's pureed and not in chunks.

How do I know when the donuts are done baking?

Insert a toothpick; if it comes out clean, they are ready!

Absolutely! Use your favorite gluten-free flour blend in place of all-purpose flour.

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Preheat your oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, whisk the pumpkin puree, eggs, buttermilk, vegetable oil (or melted butter), and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients, stirring gently until just combined.
Fill each donut cavity about 3/4 full with batter.
Bake for 12-14 minutes until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
For cinnamon sugar coating, mix granulated sugar and ground cinnamon. Dip warm donuts in melted butter or milk, then roll in the cinnamon-sugar mixture.
For a glaze, whisk together powdered sugar, milk, and vanilla extract, dip cooled donuts in the glaze, and sprinkle with extra spice if desired.
Serve warm or at room temperature.

Store in an airtight container for up to 3 days. These donuts freeze well; wrap tightly to avoid freezer burn.