Preheat your oven to 350°F (175°C) and grease a non-stick donut pan.

In a bowl, whisk together flour, nutmeg, sugar, baking powder, and salt until fluffy.

In a separate bowl, mix milk, eggs, vanilla extract, and vegetable oil until smooth.

Gently combine wet and dry ingredients without overmixing.

Transfer batter into a piping bag and fill each donut well halfway.

Bake for 10-11 minutes until a toothpick comes out clean, then cool for 10 minutes.

Prepare chosen glaze while donuts cool; melt chocolate chips, butter, and corn syrup for chocolate glaze.

Dip cooled donuts in glaze, or toss in cinnamon sugar mixture.

Let them set on a wire rack and add rainbow sprinkles if desired before serving.

Store in an airtight container at room temperature for a few days.