Gingerbread Donuts with Lemon Yogurt Glaze

Bake up these Gingerbread Donuts for a Special Breakfast Treat! The tangy Lemon Yogurt Glaze is a great compliment to all the Ginger and Warm Spice, and the Whole Wheat adds a subtle nuttiness.
For the Glaze:
1 cup powdered sugar
2 tablespoons greek yogurt (I used fat free)
1/2 teaspoon lemon juice
zest of half a lemon
For the Donuts:
2/3 cup all purpose flour
1/3 cup whole wheat flour
2 tablespoons granulated sugar
2 teaspoons crystallized ginger, minced
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup buttermilk, or 1/4 cup milk + 1/4 cup greek yogurt (I used fat free)
1/4 cup vegetable oil
3 tablespoons full flavor molasses (not blackstrap)
1 large egg
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
Make the Glaze
Whisk all the glaze ingredients together until well incorporated.
Make the Donuts
Preheat the oven to 350 degrees F.
Lightly grease a donut pan.
Combine the first 8 ingredients in a medium sized mixing bowl.
Combine the remaining ingredients in a smaller bowl.
Pour the wet ingredients into the dry, and mix just until barely combined. Do not overmix or the donuts could come out tough. The batter should be lumpy.
Pipe or spoon the batter equally into the 6 wells of the donut pan.
Bake for 14 minutes or until a cake tester comes out clean.
Cool the donuts completely and top with Lemon Yogurt Glaze.