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Preheat the oven to 425F. Lightly grease two 6-cavity donut pans with cooking spray.
In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined.
Add the wet ingredients to the bowl with the dry ingredients and whisk until evenly combined.
Pour the donut batter into a large ziploc bag. Cut a 1-inch hole in the corner of the bag and pipe the donut batter into the prepared pans.
Bake the donuts for 10-12 minutes. Remove from the oven and turn out onto a cooling rack. Let the donuts cool for 15 minutes before glazing.
In a medium bowl, whisk together the powdered sugar, milk and vanilla extract until smooth. You want the glaze to be thick enough that it coats the donut without running off the top/sides too quickly. Adjust the glaze with more powdered sugar to thicken it or more milk to thin as desired.
Dip the donuts in the glaze and top with sprinkles if using. Enjoy!