In a small bowl, mix flour, baking powder, salt, nutmeg and cinnamon together. Set aside.
In mixing bowl, mix Crisco with granulated sugar until blended. Add eggs. Slowly add in flour mixture and eggnog.
Lightly spray mini muffin cup pan with baking spray. Fill muffin cups 1/2 full and bake in a 350 degree oven for 13-15 minutes. Makes 72 mini muffins. Cool completely.
Whisk together eggnog, nutmeg and powdered sugar. Dip tops of muffins into glaze and allow to set (about 15 minutes). ENJOY!
Notes
To make these portable, put mini cupcake liners in the muffin cups before adding the batter and baking.
These muffins can be made the night before to be ready for breakfast the next morning!
Store muffins in an airtight container at room temperature or freeze for longer storage.