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For the donuts:
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Preheat the oven to 350u00b0F.
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Mix the softened butter and sugar together in a large bowl. Add the eggs and mix until blended.
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In a separate bowl, mix the dry ingredients together: flour, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the large bowl and blend with the wet mixture. Add the milk to the batter; the dough should start getting thick and sticky.
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Spoon the batter into a piping bag, snip a hole in the bottom, and pipe the batter into each individual donut mold of a donut pan (recipe makes roughly 18 donuts), about halfway full. Bake for 15-17 minutes or until a toothpick inserted comes out clean.
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Glaze as desired using any or all of the below glazes.
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For the pumpkin spice glaze:
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Add the Hershey's Kisses and butter to a small glass bowl and microwave for about 30-60 seconds, making sure to not burn the chocolate. Add the powdered sugar to the melted butter and Kisses and mix well. Add the hot water to the mixture and mix until the sugar is dissolved.
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Dip cooled donuts halfway into the glaze, then set the donuts on a wire rack to allow the glaze to set. Once the glaze starts to harden, dip a second time to add a thicker layer. Sprinkle with chocolate sprinkles.
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For the vanilla bean glaze:
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Melt the butter in the microwave (start with 30 seconds and add additional time as needed). Add powdered sugar into the melted butter and mix well. Add vanilla extract and vanilla bean (cut lengthwise and scrape out the insides) and mix. Add hot water and mix well.
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Dip your donuts into the glaze and place on a wire rack. Dip a second time after the first glaze has hardened if you would like a thicker glaze.
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For the dark chocolate glaze (I only used the vanilla bean glaze for about 6 donuts and made my chocolate glaze with the remaining leftover vanilla glaze):
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Using the leftover vanilla bean glaze, add chocolate and microwave for about 45 seconds and mix well. Dip you donuts halfway into the glaze and set on a wire rack.
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Recipe adapted from Food.com Best Baked Doughnuts Ever
