1. Preheat the oven to 350 degrees. Spray a donut pan with non stick spray. (if you do not have a donut pan, you can use a cupcake pan, just bake for 18 minutes)
2. Whisk the flour, baking powder, baking soda, nutmeg and granulated sugar together in a medium bowl. Set aside. (the nutmeg gives it that bakery taste, trust me)
3. Whisk the milk, yogurt, egg and brown sugar together until smooth. Add the melted butter and vanilla, whisk until fully combined. Pour the wet ingredients into the dry ingredients and mix unit just combined, don’t over mix. The batter will be very thick and sticky.
4. Spoon the batter into the donut cups. I recommend using a pastry bag or a ziploc to pipe the dough into the cups. Just spoon the dough into the ziploc and then cut the corner off the bag. Fill the cups about 2/3 full.
5. Bake for 9-10 minutes. You should be able to see the edges just starting to turn a golden brown. Cool for a couple minutes in the pan and then transfer to a cooling rack.

Glaze

1. Combine the milk, powdered sugar and vanilla in a saucepan over low heat. (I found heating the glaze over low heat gives it that bakery donut look where the glaze will crack when you bite into it. I’m weird, I know, but it makes me happy)
2. Whisk until the glaze is smooth. Remove from the heat and immediately start dunking the cooled donut tops into the glaze. Transfer back to the cooling rack and sprinkle your sprinkles over each one. Easiest if you add sprinkles after each dunk. You will want parchment or foil under your cooling rack to catch the drippings.