Preheat the oven to 350 F. Spray a donut pan with non-stick spray. Set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, granulated sugar and brown sugar. Set aside.
In a large bowl, whisk the milk, yogurt, and egg together until smooth, about 1 minute. Add the melted butter and vanilla, and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not to over mix (the batter will be thick). Fold in the sprinkles very gently so the colors don’t bleed.
Transfer the batter to a frosting bag with a regular tip (or into a plastic zipped-top baggie with the corner cut off) and pipe batter into each donut cup until 3/4 full. Alternatively, use a spoon to transfer batter into the donut cups.
Bake for 8–10 minutes or until the edges are golden. Allow the donuts to cool for two minutes in the pan and then transfer to a wire rack to cool completely.
In a medium saucepan, combine milk, confectioners’ sugar and vanilla over low heat. Whisk until smooth.
Remove pan from heat and immediately dip the top of one donut into the glaze. Move the donut slightly to coat evenly. Transfer to a wire rack and add sprinkles. Repeat with remaining donuts. If the glaze gets too thick, simply return the saucepan to the heat and whisk until a thinner consistency is reached.
· Whole milk, low-fat milk and nonfat milk will work in this recipe. Non-dairy ingredients what work include almond milk and soy milk. · Greek yogurt (nonfat or low fat) and regular yogurt (plain or vanilla) are acceptable. · Donuts are best eaten the day they are baked. Store in an airtight container at room temperature for up to three days. · No donut pan? Use your regular sized muffin tin and increase baking time to 15 minutes (or until a toothpick inserted in the center comes out clean).