1. Preheat oven to 400 degrees. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
2. In a medium bowl mix flour, baking powder, cinnamon, salt and nutmeg.
3. In a large bowl whisk eggnog, vegetable oil, sugars, eggs, and vanilla.
4. Gradually stir wet ingredients into dry until combined.
5. Pour batter about 2/3 full into each muffin tin.
6. Bake for 14-16 minutes until cake tester comes out clean and muffins are firm on top.
7. Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.

Eggnog Glaze

1. In a medium bowl stir confectioners sugar and gradually add milk until mixture is thick yet can run off a spoon easily.
2. Dip tops of muffins in glaze and set back on wire rack until set.
3. Store in an airtight container.