Pre-heat oven to 350F (180C). Grease and flour a 6 size donut pan.
Melt the butter and let cool.
In a large bowl whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon.
In a medium bowl whisk together, the egg, yogurt, milk, vanilla, apple butter and cooled butter until smooth.
Mix wet ingredients into dry ingredients, until combined. Spoon into the prepared donut pan or use a pastry bag to fill the donut pan. Bake for approximately 10 minutes. Let cool completely before dipping in frosting.
Maple Frosting
In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of milk, mix until smooth.
Notes
No donut pan, no problem! Try mini bundt cake pans, use a standard size muffin pan or make doughnut ‘holes’ by using a mini muffin pan. Baking time may increase or decrease depending on pan type.Check your donuts a few minutes before they are done to avoid a dry baked donut. A few moist crumbs attached when doing the toothpick test are okay! While these baked apple donuts are best fresh, they can be stored up to 3 days in an airtight container at room temperature. For longer storage, store covered in the refrigerator for up to 5 days. Don’t stack the doughnuts otherwise the glaze will stick! Bring to room temperature before serving. You will need to freeze these apple butter donuts before adding the maple glaze. Place on a parchment lined baking sheet and flash freeze. Once frozen, transfer to a freezer safe bag and store for up to two months. Thaw overnight in the refrigerator or at room temperature for a few hours.