Preparation

• Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
• Make the donuts: Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl. Set aside. Whisk the melted butter, egg, brown sugar, milk, yogurt, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. The batter will be thick.
• Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
• Bake for 10-11 minutes or until the edges and tops are lightly browned. Allow donuts to cool for a few minutes in the pan, then transfer to a wire rack set on a large piece of parchment paper.
• Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, whisk in the sifted confectioners’ sugar and maple extract. Cool for 2-3 minutes, then dip each donut into the icing.
• Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.