In large bowl, whisk the flour, sugar, baking powder, salt and nutmeg.
Stir in the the buttermilk, egg and butter until just combined. The dough will be slightly sticky and thick.
Place a slightly heaping tablespoon of dough into each donut cavity. Spread it out evenly with your finger to fill the circle.
Bake 6-7 minutes or until donut tops are spongy. Cool in pan for 3 minutes then transfer to cooling racks. Apply glaze only after donuts have cooled completely.
For the vanilla glaze (makes enough for 12 mini-donuts)
Place all ingredients into a small shallow bowl and whisk until smooth.
Dip cooled donut bottoms (the smooth side) into the glaze and transfer to a cooling rack to set.
For the chocolate glaze (makes enough for 12 mini-donuts)
Place all ingredients into the top of a double-boiler over low heat with 1" of water in the bottom pan.
Stir and melt completely. The mix should look shiny. If not, add a bit more corn syrup and stir.
Dip cooled donut bottoms (the smooth side) into the glaze and transfer to a cooling rack to set.