Directions:

• Remove plain greek yogurt, eggs, and milk from fridge and let come to room temperature (about 45 min)
  1/3 cup plain greek yogurt, 2 eggs, 1/3 cup milk (room temp) + 1 tsp vinegar
• Preheat oven to 350°
• Add 1 tsp vinegar to milk and stir. Let sit 5 min to become buttermilk.
  1/3 cup milk (room temp) + 1 tsp vinegar
• Mix flour, salt, light brown sugar, baking soda, baking powder, nutmeg & cinnamon in large bowl.
  1.5 cups flour, 3/4 tsp salt, 1/3 cup light brown sugar, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp nutmeg, 1 tsp cinnamon
• Mix butter, pumpkin puree, plain greek yogurt, buttermilk, eggs, vanilla, maple syrup in large bowl.
  1/4 cup melted butter, 1 cup pumpkin puree, 1/3 cup plain greek yogurt, 1/3 cup milk (room temp) + 1 tsp vinegar, 2 eggs, 2 tsp vanilla, 1 Tbsp maple syrup
• Pour wet ingredient mixture into dry ingredients mixture and mix just until combined
• Add mixture into a piping bag (you can also use a gallon size ziplock bag). Tip: insert the piping (or ziplock) bag into a large tumbler and pull the edges down around the tumbler. Then add the donut mixture into the bag.
• Grease donut pan with non-stick spray (I like avocado oil).
• Cut a 2/3 in. hole in the tip of piping bag. Fill each donut cavity about 3/4 the way full.
• Bake for about 10 min, until butter knife is inserted into donut and comes out clean.
• Remove from oven and cool for 5 min. Then transfer to cooling rack.
• Melt butter in shallow dish. Combine cinnamon & sugar for coating in another shallow dish
  4.5 Tbsp sugar, 3 tsp cinnamon
• Dip each donut in melted butter on both sides. Then dip in cinnamon/sugar coating.
  1/3 cup melted butter
• Enjoy!