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1.
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Preheat oven to 400F.
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Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil.
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Sprinkle molds evenly with granulated sugar, tapping out the excess.
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(If you only have 1 pan, bake the recipe in 2 batches.)
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2.
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In a mixing bowl, whisk flour, baking powder, baking soda, salt and cinnamon; set aside.
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In another bowl, whisk egg, brown sugar, apple butter or fruit puree fat replacement, maple syrup, cider, yogurt and oil.
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Add the dry ingredients to the wet ingredients and stir just until moistened.
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3.
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Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surface.
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4.
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Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
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Loosen edges and turn the doughnuts out onto a wire rack to cool.
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(If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
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Directions for Maple Glaze: 1.
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In a bowl, combine confectioners sugar and vanilla.
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Gradually whisk in enough maple syrup to make a smooth, thick glaze.
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2.
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When the doughnuts are completely cool, set them, fluted-side up, in a wire rack over wax paper.
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Spoon some glaze over each doughnut, letting it drip down the sides.
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(Alternatively, dip the doughnuts in glaze.)
