Pre-heat oven to 350F (180C), grease and flour a 6 size donut pan.
In a small pot melt butter and let cool.
In a medium bowl whisk together flour, baking powder, baking soda, salt, sugars and cinnamon.
In a medium bowl whisk together egg, milk, yogurt, vanilla, pumpkin puree and melted butter until smooth.
Mix the wet ingredients into dry ingredients and mix just until combined, do not over mix. It there are a few small lumps that is ok.
Spoon or use a piping bag to place the batter into the prepared donut pan, bake for 10 minutes, test for doneness with a toothpick. Let the donuts cool 5-10 minutes in the pan then move to a wire rack to cool completely.
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. Drizzle or dip on the cooled donuts. Enjoy!
Notes
If desired sprinkle the unbaked donuts with a little cinnamon sugar mixture.For room temperature ingredients remove 30-60 minutes from the fridge before using.Any leftover donuts should be stored in an air tight container or covered tightly with plastic, store at room temperature for 1-2 days or in the refrigerator for up to 1 week.The donuts can be frozen either plain or frosted for up to 2-3 months, thaw in the fridge.