• Preheat your oven to 350°F (175°C). Lightly grease your 6-compartment donut pan with oil or cooking spray (even if it's non-stick — this helps with easy release).
• In a medium bowl, whisk together the dry ingredients: flour, pb flour, sugar, baking powder, baking soda, and nutmeg.
  1 ¼ cups all-purpose flour, ¼ cup peanut butter powder, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ground nutmeg
• In a separate bowl, whisk the wet ingredients: yogurt, almond milk, peahut butter, melted coconut oil, and vinegar. Mix until well combined.
  ⅓ cup coconut yogurt, ⅓ cup almond milk, 1 tablespoon creamy peanut butter, 1 tablespoon coconut oil, 1 tablespoon apple cider vinegar
• Combine the wet and dry ingredients. Stir gently with a spatula or spoon until just combined — do not overmix! The batter will be thick but spoonable (like muffin batter).
  
• Use a tablespoon to distribute the batter into the donut compartments, filling them generously and equally. Use 3 tablespoons of batter per compartment for smaller donuts and 4 tablespoons of batter for thicker donuts.
  
• Bake for 12–15 minutes, or until the tops are set, lightly golden, and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. Let the donuts cool in the pan for 5 minutes, then gently turn them out onto a wire rack to cool.

For the Peanut Butter Glaze

• Combine the peanut butter powder, maple syrup, and vegetable oil in a bowl and stir to combine. Stir in the plant milk until smooth and drizzle-able.
  ⅓ cup peanut butter powder, 3 tablespoons maple syrup, 1 tablespoon vegetable oil, 2 tablespoons oat milk
  

Glazing Donuts

• Once the donuts are done, remove them from the oven and allow them to cool slightly. Once they're cool enough to handle, dip the tops of the donuts into the glaze or drizzle it over them.