Preheat oven to 400°F. Spray Donut Pan with vegetable pan spray.

In large bowl, combine flour, sugar, baking powder, salt, baking soda and nutmeg. In medium bowl, whisk together sour cream, eggs and butter. Add sour cream mixture to flour mixture; stir until just combined. Fill each donut cup approximately 2/3 full.

Bake 8-10 minutes or until tops of donuts spring back when touched. Let cool in pan on cooling grid 5 minutes. Remove from pan. Finish donuts with chocolate or vanilla glaze, or cinnamon sugar. Donuts are best served fresh.

Makes about 20 donuts.

Chocolate Glaze

• 1 cup semisweet chocolate chips
• 1/4 cup (1/2 stick) butter
• 1/4 cup corn syrup
• 2-3 teaspoons hot water

In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 2 teaspoons of hot water, stirring until the glaze is thick and smooth. Add another teaspoon water if glaze is too thick. Use immediately to glaze donuts.

Vanilla Glaze

• 2 cups confectioners’ sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.

Cinnamon Sugar

• 1/4 cup granulated sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons butter, melted

In shallow bowl or plate, stir together the sugar and cinnamon. Dip donuts in melted butter and roll in the cinnamon sugar mixture to coat.