1. Prepare the Donut Batter:

• Preheat your oven to 350°F (175°C) and lightly grease a 12-cavity donut pan with nonstick spray or butter.
• In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, nutmeg (if using), granulated sugar, and brown sugar.
• In a separate bowl, whisk together the wet ingredients: eggs, milk, melted butter, and vanilla extract until smooth and well combined.
• Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; some lumps are fine.
• Fold in the chopped raspberries gently to distribute them evenly throughout the batter.

2. Fill the Donut Pan:

• Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off. This makes it easier to fill the donut cavities evenly.
• Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. Avoid overfilling to prevent the donuts from losing their shape while baking.

3. Bake the Donuts:

• Bake the donuts in the preheated oven for 10-12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before glazing.

4. Prepare the Raspberry Glaze:

• Place the raspberries in a small saucepan over medium heat. Cook for 3-4 minutes, stirring occasionally, until the raspberries break down and release their juices.
• Strain the raspberry mixture through a fine-mesh sieve into a bowl to remove the seeds, pressing with a spoon to extract as much juice as possible. Discard the seeds.
• Whisk the raspberry juice with the powdered sugar until smooth and thick. If the glaze is too thick, add 1-2 tablespoons of milk to thin it to your desired consistency.

5. Glaze the Donuts:

• Dip the tops of each cooled donut into the raspberry glaze, letting any excess drip off. Place the glazed donuts back on the wire rack.
• If desired, garnish with fresh raspberries, a drizzle of white chocolate, or sprinkles while the glaze is still wet. Let the glaze set for 10-15 minutes before serving.

6. Serve and Enjoy:

• Serve the donuts immediately, or store them in an airtight container at room temperature for up to 2 days. Enjoy with coffee, tea, or a glass of milk!