Preheat Oven - Position a rack in the middle of the oven and preheat it to 350oF (180oC). Lightly spray a donut hole pan or mini
muffin pan and set aside.

Combine Dry Ingredients - In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices.

Combine Wet Ingredients - In a large mixing bowl, and using a whisk, whisk together sugar, olive oil, Greek yogurt, milk, egg and
vanilla until well combined.

Combine Wet & Dry Ingredients - Sift dry ingredients into the wet ingredients, and using a silicone spatula, mix until just
combined. Do not overmix.

Bake - Scoop batter into your prepared pan, 3⁄4 of the way full. I used a small cookie scoop, but you can transfer the batter to a
piping bag or ziploc bag with the corner snipped off. If you only have one pan, you may have some batter leftover. Cover and leave
on the counter to bake after. Bake for 7 to 9 minutes or until an inserted toothpick comes out clean.

Cool - Leave to cool in the pan for 2 minutes, then transfer to a wire rack with a rimmed baking sheet underneath to continue to
cool. Bake any remaining batter.

Prep the Coating - While donuts are cooling, melt butter in a small bowl in the microwave or small pot. Then combine sugar and
cinnamon in another small bowl.

Coat & Serve - Lightly brush donut holes with melted butter, then toss it in the cinnamon sugar mixture. Serve and enjoy!