Preheat the oven to 350°F (175°C) and grease a donut pan.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

In another bowl, mix the buttermilk, eggs, maple syrup, and melted butter until combined.

Pour the wet ingredients into the dry ingredients, mixing until just combined.

Gently fold in the raspberries and crumbled bacon until evenly distributed.

Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

Bake for 15-18 minutes or until a toothpick comes out clean.

Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack.

Meanwhile, in a small bowl, mix the powdered sugar and milk until smooth to create the glaze.

Once cool, dip the tops of the donuts in the glaze and garnish with additional crumbled bacon before serving.