Maple Cinnamon Sugar Baked Donuts

So for Christmas this year my sister (the best one in the whole world!!) gave me a donut pan. I've only had it for one week now and I've already tried out three different recipes. I really liked these donuts, but I found the bottom outer layer a but chewy. Next time that I make them (and there will be a next time) I'm not going to spray my pan and see if that makes a difference.

Maple Cinnamon Sugar Donuts
From Handle the Heat via Cooking with my Kid (altered ever so slightly)
Yield: 6 donuts ( although, I didn't quite fill my pans, so I got 9 donuts)

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• pinch of salt
• 1 egg (lightly beaten)
• 6 oz container of non fat organic vanilla bean yogurt (I couldn't find vanilla bean, so I just used organic vanilla)
• 1 tablespoon vegetable oil
• 2 1/2 tablespoons real maple syrup
• 1 1/2 teaspoons cinnamon
• 1/2 cup sugar
• 2 tablespoons butter (melted)

1. Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a shallow dish and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, maple syrup, egg and yogurt.
2. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
3. Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a donut pan. (Trust me when I say this is so much easier than trying to spoon the batter into the donut pan!)

4. Bake for 10 minutes or until golden brown. Transfer to a cooling rack while still warm.
5. Use a pastry brush the melted butter over your donuts and then dip each donut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture. 

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