• Preheat your oven to 350°. Spray donut pans with nonstick spray and set aside.

Make the Crumb Topping

• In a small bowl, mix together the sugar, flour, cinnamon. Using one or two forks, cut the butter into the dry ingredients until the mixture is crumbly. Put in the fridge and continue onto the batter.

Make the Donuts

• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In a separate bowl, whisk together the brown sugar, egg, milk, yogurt, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter should be very thick.
• Spoon the batter into the donut pan cups. I like using a ziploc baggie to do this- fill the baggie with batter and cut the corner off the bottom of the bag. Pipe the batter into each donut cup, filling about halfway. Take your crumb topping and sprinkle over top of the donuts until each is covered. Gently press the crumbs into the donut batter to ensure they don't fall off after baking. If you only have 1 donut tray, save the rest of the batter for the next batch.
• Bake for 10 minutes until the top is lightly browned. Allow to cool in the pan for about 3 minutes and then transfer to a wire cooling rack. Dust with powdered sugar if you want to!

  If you are using silicone donut trays, make sure to bake your donuts on a baking sheet and then take them off to cool.