Add the flour, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl and whisk to combine.

In a separate large bowl, add the sour cream, brown sugar, butter, canola oil, and vanilla extract; mix well.

Add the eggs one at a time and mix well.

Lastly, add the flour mixture and mix well.

Scoop the batter into a large Ziplock bag and cut a small amount off a bottom corner tip of the bag (see note). Pipe the batter into the donut pan in a circle.

Bake at 425 degrees for 10 minutes.

Glaze: Make while the donuts are baking; powdered sugar, milk and vanilla extract.

Once the donuts finish baking, remove from pan onto a wire rack. Let sit 5 minutes before placing them into glaze mixture (do one at a time).

Return to wire rack to finish cooling and harden. Allow the donuts to cool for about 30 minutes before eating.

NOTE: The batter will be very thick. Snip the hole in the bag, so that when you pipe the dough out, it is the thickness of the donut ring. That way you can make one circle, while piping out the dough.