For the doughnuts:
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon nutmeg
1 large egg, at room temperature
¾ cup eggnog, at room temperature
4 tablespoons butter, melted
For the glaze:
1½ cups confectioners’ sugar
3 tablespoons eggnog
1 tablespoon bourbon, optional
Sprinkles and/or freshly grated nutmeg to garnish, optional
Heat oven to 325º. Lightly mist doughnut pans with cooking spray and set aside.
In a large bowl, whisk together the dry ingredients. In a small bowl or glass measuring cup, whisk together the egg, eggnog and melted butter together, then add to the dry ingredients.
Continue whisking until the batter is mixed, swapping out your whisk for a rubber spatula if needed. The batter will be very thick. Transfer it to a pastry bag and pipe the batter into the wells of the doughnut pans. For full-size pans, fill about ½-¾ full. For mini pans, you’ll need even less.
Bake the doughnuts for about 8 minutes (for mini) or 10-12 minutes (for full-size). Allow to cool slightly in the pans before transferring to a wire rack to cool completely. Repeat with remaining batter.
While the doughnuts are cooling, prepare the glaze. Whisk together the confectioners’ sugar, eggnog and bourbon, if using, in a shallow dish. Dip the doughnuts and return to the cooling rack. Add sprinkles/nutmeg while the glaze is still wet. Allow the glaze to set before serving. Store in an airtight container.