In a small saucepan, simmer the apple cider and cinnamon on low for about 20-30 minutes, stirring occasionally.

Once the cider is reduced to ½ to ⅔ cup, remove from heat and allow to cool for 10-15 minutes. Use ⅓ cup for the donut batter and reserve 3-4 tablespoons for the glaze.

Preheat the oven to 350°F (175°C) and prepare a donut pan by spraying with non-stick cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

In a medium bowl, whisk together the brown sugar, granulated sugar, egg, oil, vanilla, ⅓ cup of the warm reduced apple cider, milk, and applesauce.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.

Transfer the batter to a piping bag (or a large ziplock bag with the tip snipped) and pipe it into the donut cavities, filling each about ¾ full.

Bake for 8-10 minutes or until the tops are golden and spring back when touched.

Let the donuts cool in the pan for about 3 minutes before transferring to a wire rack. Spray the pan and bake any remaining batter.

In a small bowl, whisk together the powdered sugar, cinnamon, and 3-4 tablespoons of reduced apple cider until smooth and thick.

If the glaze is too thick, add a bit more cider or milk to thin it out; if it’s too thin, add more powdered sugar.

Once the donuts have cooled, dip the tops into the apple cider glaze and place them back on the cooling rack. Let the glaze set before serving.

Melt the butter in a small bowl.

In another bowl, combine the sugar and cinnamon.

Dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Let cool on the wire rack.