Preheat the oven to 350°F (176°C) and grease two donut pans with cooking spray. (I use a paper towel to evenly distribute the spray in each donut well and to dab off any excess.) This recipe yields 14 donuts so you'll either need three standard donut pans, or you'll have to clean and reuse one.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until just combined.
In a large bowl, whisk together the sugars, sour cream, egg and maple extract until smooth.
Whisk half of the flour mixture into the sugar mixture until just combined. Then whisk in the buttermilk, followed by the remaining flour. Mix until no lumps remain.
Spoon the batter into the prepared pans, filling each donut well 3/4 full.
Bake for 8 to 10 minutes, or until a toothpick inserted into a donut comes out clean and the donut springs back when lightly touched. Let the donuts rest in the pan for 5 minutes before removing to a wire cooling rack. To remove the donuts, gently run a knife between them and the pan.