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

In a large bowl, whisk flour, baking powder, baking soda, and nutmeg together. Set aside.

In a small bowl, combine egg, brown sugar, milk, and sour cream. Mix until smooth. Stir in melted butter and vanilla.

Combine the egg mixture and the flour mixture. Do not overmix.

Transfer the batter to a piping bag or gallon size bag with a corner cut off. Pipe batter into the greased donut pans, filling each about ⅔ of the way full.

Bake for 10-12 minutes or until a toothpick inserted comes out clean.

Cool in the pan for 5 minutes before transferring to a wire rack to cool completely. While donuts are cooling, make the glaze.

For Vanilla Glaze: Whisk powdered sugar, vanilla, and milk in a bowl until reach desired consistency. Glaze should be thick, but still able to run off the side of the whisk. Divide into 4 bowls and add desired food coloring. Keep covered until ready to use.

For Chocolate Glaze: Whisk powdered sugar, cocoa powder, vanilla, and milk in a bowl until reach desired consistency. Glaze should be thick, but still able to run off the side of the whisk. Pour into a piping bag or gallon bag with a small cut in one corner.

Decoration: Dip donuts into bowls with glaze and add or smooth glaze with the edge of a spoon or an icing spatula. For Pooh and Piglet donuts add sprinkles before glaze sets. For Tigger donut, after glazing, pipe stripes using the chocolate glaze. For Eeyore donut, use the leftover pink glaze to pipe or freehand a small bow.

Let dry completely before enjoying.