Preheat oven to 375F and lightly grease a 12-mold donut pan.
In medium-sized bowl, whisk together flour, sugar, Jif Peanut Powder, cornstarch, baking powder, baking soda, and salt.
In separate large bowl, combine melted butter, greek yogurt, lightly beaten egg and vanilla extract. Stir together until well-combined, then add milk and stir again until combined.
Add dry ingredients to wet and stir until just combined.
Pour batter into a large ziploc bag and snip off the corner of the bag for a makeshift piping bag (alternatively you can spoon the batter into the molds).
Pipe the batter into the donut pans, filling each mold ⅔ of the way full.
Bake for 10 minutes. Allow to cool for several minutes and enjoy fresh. If covering with frosting, allow donuts to cool 10-15 minutes before glazing.
In medium-sized bowl, sift together powdered sugar and cocoa powder. Stir in almond milk and vanilla extract until completely combined, and then spread glaze over donuts using a butter knife.
Peanut Butter Drizzle
In medium-sized bowl, stir together Jif Peanut Powder, powdered sugar, and salt. Stir in vanilla almond milk and then use a spoon or fork to drizzle peanut butter mixture over the chocolate-glazed donuts.
The glaze will harden as you allow the donuts to sit, but these donuts taste best the fresher they are and are best eaten the same day they are made.