2 C. all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1 large egg lightly beaten

2/3 C. packed brown sugar

1/2 C. apple butter

1/3 C. pure maple syrup

1/3 C. apple cider cider

1/3 C. nonfat plain yogurt

3 T. canola oil

1 1/4 C. confectioners’ sugar sifted

1 tsp. vanilla extract

1/4-1/3 C. pure maple syrup

 

To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.  Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, 1/3 C. maple syrup, cider, yogurt and oil in another bowl. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.  Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.  To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.