In a separate smaller bowl, combine the eggnog, melted butter and vanilla extract and whisk all together until combined.

Pour the wet ingredients into the dry ingredients and stir together just until combined. Careful not to overmix the batter.

Spray a standard-size 6-cavity donut pan with non-stick cooking spray.

For an easy, mess-free way to fill the pan, transfer the donut batter to a zip-top bag. Press out as much air as possible, seal the bag, and snip off one corner. Pipe the batter evenly into the donut pan. You should have enough batter to make 6 regular size donuts.

Bake the donuts for 8–9 minutes. These donuts have a soft, sponge-like texture, so don’t worry if they aren’t deeply browned on top.

Remove the donuts from the oven and let cool in the pan for about 5 minutes. Then transfer them to a cooling rack and allow them to cool completely before glazing.

Glaze- Add powdered sugar, eggnog, and vanilla extract to a small bowl that you can dip the donuts into. Whisk until smooth and combined. The glaze should be fairly thick so it coats the tops of the donuts. If it’s too thick, add a tiny bit more eggnog until you reach the right consistency.

Once the donuts are completely cooled, dip the top of each donut into the eggnog glaze then place the donuts on a cooling rack or plate.

Finish each donut with a small sprinkle of ground nutmeg. And that’s it! Easy, delicious eggnog donuts with the perfect amount of cozy fall flavor.