These donuts feature eggnog both, in the dough and the glaze. They're also spiced with nutmeg and just a touch of rum extract to enhance the warm, cozy flavors of eggnog.
Preheat oven to 350° and spray the donut baking pan with oil spray.
Combine liquid ingredients in a mixing bowl and whisk well.
Sift in dry ingredients and whisk until incorporated.
Scoop the batter into a large piping bag. Cut the tip off the piping bag, leaving only about 1/2- 3/4 inch opening.
Squeeze batter into the donut cups of the pan in one smooth circular motion, filling each cup almost all the way full. Make sure there is an even amount of batter all around.
Bake for about 11-12 minutes and let donuts cool on the wire rack. Spread paper a sheet of parchment paper under the cooling rack to catch glaze drippings.
Note: don't start the glaze until donuts are cooled to room temperature!
Glaze:
In a wide and shallow bowl, whisk together powdered sugar with eggnog, nutmeg, and rum extract. Whisk until completely smooth.
Dip each cooled donut into the glaze to coat it on the top and sides. Place it back onto the wire rack for the glaze to set for a few minutes.