• Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.

Maple Donuts

• In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a medium-sized bowl, whisk together the melted butter, egg, brown sugar, pure maple syrup, milk, yogurt, and vanilla extract until thoroughly combined. Pour the wet ingredients into the dry and use a silicone spatula to gently fold the ingredients together until just combined (the batter will be slightly lumpy).
• Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
• Bake the donuts for 9-11 minutes (10 minutes is perfect for me) or until they start to slightly brown on top. To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take a toothpick to check the center. If it comes out clean, then they're done.
• Allow the donuts to cool in the pan for 5 minutes. Then carefully remove them and place them onto a wire rack to finish cooling. While the donuts are cooling in the pan, make the glaze.

Maple Glaze

• In a small bowl whisk together the powdered sugar, pure maple syrup, and maple extract until fully combined. When you lift your whisk out of the bowl, the glaze should drip off smoothly.
• Dip your donuts into the glaze and place them back onto the wire rack (some of the glaze might drip off of the donuts. Be sure to place paper towels or parchment paper under the wire rack). Allow the glaze to harden for about 1 minute and then dip your donuts into the glaze again. Once set, serve immediately and enjoy!
• Keep leftover donuts in an airtight container on the counter for up to 3 days.