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Ingredients
- 1 cup all-purpose flour
- 2 tbsp melted butter
- 1/4 cup plain yogurt
- 1/4 cup milk of choice
- 1/3 cup packed light brown sugar
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
For the Donuts
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Preheat oven to 350°F.
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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.
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In a separate bowl, combine the egg, brown sugar, milk and yogurt, then whisk until smooth and sugar is no longer grainy.
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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.
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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.
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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.
For the Frosting
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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.
