2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon fresh nutmeg, grated
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup eggnog
2 eggs, beaten
1 teaspoon vanilla paste
1 tablespoon unsalted butter, melted
1 cup confectioners' sugar
2 tablespoons eggnog
1/2 teaspoon rum or rum extract
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in eggnog, eggs, vanilla paste and melted butter.
Using a large ziploc bag, fill it with batter and snip corner. Squeeze out filling each donut cup till 1/2 full. Bake 8 to 10 minutes or until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
While donuts are baking, make the glaze. Blend confectioners' sugar, eggnog and rum in a small bowl. Dip doughnuts in the glaze and set on plate. Sprinkle with nutmeg.