Preheat your oven to 350F degrees and spray your 6-cavity doughnut pan with non-stick cooking spray.
In a small bowl, whisk together the flour, nutmeg, baking soda and baking powder. Set aside.
Then in a separate bowl, whisk the eggs, sugar and buttermilk until smooth. Add in the melted butter and vanilla.
Fold the flour mixture into the wet and stir until just combined. Your batter will be very thick.
Then either spoon into your doughnut cavities. Or pour your batter into large zipped-top bag, cut off one of the end corners at the bottom of the bag, and pipe into your doughnut cavities.
Bake your doughnuts for 8-11 minutes. They should be bounce back slightly if you touch them with your finger, and an inserted toothpick will come out clean.
While your doughnuts are cooling, get on with your glaze. In a small sauce pan over low heat, melt together the chocolate and cream. When almost melted, add the corn syrup and whisk until fully combined.
Take your glaze off the heat. Dip the tops of your doughnuts in the chocolate glaze. Then set to dry on a cooling rack and shower them with sprinkles.