Classic spice donuts with a maple glaze, but made with whole wheat flour and Musselman’s Apple Butter, and then baked instead of fried.
Preheat oven to 350° F. Spray a donut pan with cooking spray, set aside.
In a mixing bowl, stir together the egg, apple butter, almond milk, melted butter, and vanilla until well mixed. Set aside.
In a second mixing bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg until well mixed.
Add the dry mixture to the wet mixture and stir until just combined - do not overmix.
Fill the prepared donut pan with batter, making sure to leave the center hole uncovered, and only filling the spaces about halfway.
Bake in preheated oven for 8-10 minutes, or until the tops are just turning golden and a toothpick inserted in the middle of the donut comes out clean.
Remove from oven and immediately remove the donuts to a wire cooling rack.
For glaze: whisk together maple syrup, powdered sugar, honey and pinch of salt until very smooth. Once donuts have cooled completely, dip in the glaze and let set up on a wire rack until solidified.