MuffinTopMistress: Homemade doughnuts...donuts?

While it's debatable how exactly to spell ~~doughnuts~~ ~~donuts~~ whatever...what's not debatable is how stinkin delicious they are. It takes all the will power I possess to not order a dozen donuts every time I get coffee from Dunkin Donuts. The only thing stopping me is the fact that my mid section has started to take on a similar round shape...the name "muffin top" was definitely chosen for multiple reasons.
In my life I go through phases, from a health phase to a baking phase and back to a health phase because the baking phase took over my bod and you get the gist. With the purchase of a new doughnut pan I would say I am on a baking phase full force.

I made my first batch of homemade donuts the other day and for a first attempt I would say they turned out pretty swell. Since I didn't use yeast and they were baked instead of fried, these donuts took on a more muffin-like consistency. In fact, because of my inability to follow the "fill 2/3 of the way" direction, many of the donuts even came out looking like a muffin.
Call me a glutton.

Recipe: (background YouTube mix optional)

Mix together:
4 tablespoons room temperature butter
1/2 cup of sugar
1 egg
1/2 tsp vanilla (I used Trader Joe's Bourbon Vanilla)
Sift together:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp spice (whatever you prefer, I used pumpkin pie spice which contains cinnamon, ginger, and nutmeg)
Icing:
I followed Alton Brown's recipe.

Preheat oven at 350°F.
Spray doughnut pan generously.
Add flour mixture to butter mixture a 1/2 cup at a time and alternating with a 1/2 cup of milk. (This makes the doughnut extra fluffy.)
Fill the pan 2/3 of the way. I repeat, 2/3. Not overflowing as I previously did.
Bake for 25-30 minutes or until donuts are done.
Remove from pan while still hot and drizzle with vanilla glaze.
I chose to add some cinnamon sugar on top to give it a little something extra.