Preheat oven to 400 degrees and coat your donut pan with baking spray. Set aside. 

In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, salt, nutmeg, and cinnamon together. Make a well in the center of the dry ingredients.

In a separate bowl, whisk the egg, buttermilk, sour cream, and vanilla extract together.

Pour the wet ingredients into the dry ingredients, then mix until just combined. 

Add in melted butter and mix until combined.

With a spoon, scoop the batter into each donut cavity, filling about 2/3 of the way full. (This recipe yields about 7-8 donuts, and most donut pans have 6 cavities, so you will have some leftover batter for another batch.)

Bake for 10-12 minutes, or until the donuts are lightly golden brown and spring back when touched. 

Allow to cool a few minutes before removing from the donut pan. 

In a small saucepan, melt butter and maple syrup together over low heat. Once melted, pull off of the heat.

Sift the powdered sugar into the maple syrup, then whisk until smooth.

Add in the vanilla extract and cinnamon. Whisk until combined.

Allow the glaze to cool for a few minutes so it can set up. You’ll know it’s set up when it hardens on top. Once it does that, give it a quick whisk.

Dunk each donut about halfway into the glaze, then place it on a wire rack to let the excess glaze drip off. If desired, dunk each donut again to double glaze the donuts.*

Top each donut with your cooked and crumbled bacon while the glaze is still wet. 

Serve.