Mini Donuts

We covered these lovely breakfast doughnuts with a sweet maple syrup frosting. Use the mini doughnut mold, which is available at most cookware stores.
Preheat the oven to 350 degrees. Brush 24 mini doughnut tins with cooking spray.To make the doughnuts, put the granulated sugar and butter in a large bowl; beat with a mixer on medium speed until smooth (about 5 minutes). Add the egg, beating well. Spoon flour into dry measuring cups; smooth with a knife. Combine the flour and the next 4 ingredients (with nutmeg), mixing well with a whisk. Add the flour mixture and buttermilk alternately to the sugar mixture, starting and ending with the flour mixture.Spoon the dough into a sturdy zippered plastic bag. Make a small hole in 1 corner of the bag. Squeeze the dough into the prepared doughnut tins, filling them two-thirds full. (Don't cover the middle of the doughnut tins.) Bake at 350 ° C for 8 minutes or until a wooden stick inserted into the doughnuts comes out clean. Cool the doughnuts in the tins on a wire rack for 1 minute. Remove it from the mold. Cool completely on a wire rack.While the donuts are baking, prepare the icing. Combine the powdered sugar, milk, and maple syrup in a small bowl, stirring with a whisk, until smooth. Dip the top of 1 doughnut in the icing; place the doughnut, glazed side up, on a wire rack to cool. If desired, immediately sprinkle the icing with colored sprinkles. Repeat with the remaining donuts and frosting. Let stand until the glaze is set.