Preheat oven to 350 degrees F and spray 2 donut pans with cooking spray.

In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In a separate medium mixing bowl combine the buttermilk, eggs, vanilla, and melted butter until combined.

Add the wet ingredients into the dry ingredient bowl and mix until just barely combined. Do not overmix. Stop mixing as soon as there are no dry streaks remaining.

Put batter in a piping bag or a large Ziploc bag and cut off about a 1-inch tip.

Pipe the batter into the doughnut pan so they are about 2/3-3/4 full.

Bake for about 10-12 minutes. The donuts are finished baking when the tops bounce back when lightly pressed. If you bake until they are golden brown then they will be too dry inside.

Let the donuts cool in the pan for about 5 minutes before gently taking them out of the pan and letting them continue cooling until just warm, about 3-5 more minutes.

Once they are a bit more cooled, fill a large zipper plastic bag with 1 cup powdered sugar.

Add a donut to the powdered sugar bag. Lightly shake the bag to coat. Remove and continue powdering the donuts.

If needed, shake in the powdered sugar a second time a few minutes later so they’re nicely coated.