Preheat oven to 350 degrees Farenheit.Line a 12-cup standard muffin tin with paper liners. If you do not have liners then spray the muffin tin with a bit of vegetable oil.
In a large bowl, add flour, baking soda, baking powder salt, cinnamon, nutmeg and a teeny tiny extra small pinch of cardamon (optional) Cardamon is pretty strong so a little goes a long way. In another bowl mix the sugar with the melted butter and mix for about a minute until the mixture turns a pale yellow.
Add the butter milk to the sugar and melted butter mixture. Mix until combined then add the bowl of ingredients with the wet mixture into the dry mixture as see in pic no 6 in my post. Spoon the donut muffin batter into a muffin tin evenly that has been sprayed with a bit of oil. If you have cupcake liners then feel free to use them instead but no need to spray them with oil. Bake for 15-20 minutes until the donuts are a light golden brown color. Cool for a couple minutes.
Add half the sugar into ziploc bag then add the 1 tsp of cinnamon into the same bag. Mix the sugar and cinnamon mixture well with a spoon or close the bag and give it a good shake. In another bag add the rest of the sugar. Using a pastry brush brush the hot donuts with melted butter then dip the donut into the cinnamon and sugar mixture. Shake until the donut is coated. No need to get them perfectly coated. Lastly, dip the donut into the ziploc bag with white sugar. Shake the bag to coat the donut.