Cake Donuts with Chocolate Glaze

Preheat oven to 350°F.

Lightly spray a donut pan with non-stick cooking spray and set aside. Whisk together the flour, cinnamon, nutmeg, baking powder and baking soda in a large bowl.

In a separate bowl, combine the egg, brown sugar, milk and yogurt, then whisk until smooth and sugar is no longer grainy.

Stir in the melted butter and vanilla, then whisk until fully combined. Make a well in the center of the flour mixture and add in the wet ingredients. Mix until just combined, taking care not to overmix.

Place the batter into the donut pan, either spooning the batter in directly or transferring the batter into a pastry bag or Ziploc bag with the corner sliced off to pipe into the donut cups. Fill the pan ¾ of the way full.

Bake for 9-10 minutes until lightly browned. Remove from the oven and cool for 5 minutes on a wire rack before gently removing the donuts from each cavity. Bake any remaining donut batter, repeating the same process.

Make the chocolate frosting while the donuts are cooling. As soon as the donuts are cool enough to handle, frost. These taste best the same day, but will keep in a covered container at room-temperature for up to 2 days.