• Preheat oven to 350°F/180°C and coat a regular-sized donut pan with vegetable spray.
• In a bowl, add the flour, brown sugar, spice, salt, and baking powder, and baking soda. Stir to combine.
• In a microwaveable bowl, place the vegan butter. Heat for 20 to 30 seconds, until the butter is melted. Add it to a bowl with vegan yogurt and molasses and stir to combine. Stir in the water.
• Pour the yogurt mixture into the flour mixture. Stir until just combined. It should be a thick batter without lumps.
• Use a tablespoon to carefully distribute the batter into the donut compartments, filling them generously and equally. Use 3 tablespoons of batter per compartment for smaller donuts and 4 tablespoons of batter for thicker donuts. Bake for 12 to 16 minutes, until the donuts are done.

For the Caramel Glaze

• To make the caramel icing, heat vegan butter and brown sugar in a saucepan over medium-high heat until it comes to a boil. Stir and boil for up to a minute.
• Remove from heat and stir in vanilla and cream. Allow it to cool for about 5 minutes, then add the powdered sugar and stir to combine. This glaze will thicken as it sits, so be prepared to add 1/2 teaspoon of additional cream as needed.

Glazing Donuts

• Once the donuts are done, remove them from the oven and allow them to cool slightly. Once they're cool enough to handle, dip the top part of each donut in the caramel icing. Add chopped peanuts while the icing is still wet.