Preheat Oven and Pan:

Preheat oven to 350°F (175°C). Spray a standard donut pan with non-stick spray.

Whisk Dry Ingredients:

In a mixing bowl, whisk together flour, 3/4 cup brown sugar, salt, baking powder, baking soda, and nutmeg until uniform.

Melt Butter and Mix Wet:

In a microwave-safe bowl, microwave 1/4 cup vegan butter for 20-30 seconds until liquefied. Mix in vegan yogurt and molasses, then stir in water.

Combine Wet and Dry:

Add the wet mixture to the dry ingredients. Fold together until no dry streaks remain; batter should be thick but smooth.

Fill and Bake Donuts:

Spoon batter into donut cavities, filling each generously and evenly. Use 3 tablespoons per cavity for thinner donuts or 4 tablespoons for thicker ones. Bake 12-16 minutes or until a toothpick comes out clean.

Boil Butter and Sugar:

For caramel icing: In a saucepan over medium-high heat, bring 1/4 cup vegan butter and 1/2 cup brown sugar to a boil. Stir constantly and let boil for up to 1 minute.

Finish Caramel Glaze:

Take off heat; mix in vanilla and vegan creamer. Let cool for about 5 minutes, then whisk in powdered sugar until smooth. The glaze will thicken as it cools; thin with 1/2 teaspoon extra creamer if desired.

Glaze and Top Donuts:

Once donuts are baked, remove from oven and let cool a few minutes. Dip the top of each donut into the caramel glaze. Sprinkle chopped peanuts on top while the glaze is still tacky.