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

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

In a separate bowl, beat the eggs and then mix in the buttermilk, melted butter, and maple syrup until combined.

Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the raspberries and chopped bacon.

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

Bake in the preheated oven for 12–15 minutes or until a toothpick inserted into the center comes out clean.

Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, glaze the donuts with powdered sugar mixed with a bit of water, coating them thoroughly.

Serve the donuts warm or at room temperature, garnished with additional bacon pieces if desired.