Before beginning, the apple cider will need to be reduced to intensify the flavor in the doughnuts. To do this, place cider in a saucepan and bring to a boil then turn down and simmer for 15-20 minutes until it is reduced to ¼ cup. Let cool. You can also make this ahead of time and store in refrigerator.

Preheat oven to 350 degrees. Spray doughnut pan with nonstick spray.

In a medium bowl, combine flour, baking powder, baking soda and apple pie spice. Set aside.

Whisk egg, sugars, buttermilk and cider in a medium bowl until smooth. Add vanilla and melted butter, whisk again. Add dry ingredients and stir until just combined. Overmixing will cause the doughnuts to be drier.

Using a spoon, divide batter between doughnut cavities. This recipe usually makes 7 or 8 so you may have some left over.

Bake for 10 minutes. Let cool for 5 minutes then invert on to wire rack. Let cool until just warm to the touch.

While doughnuts are cooling, place either the maple syrup or the butter on to a flat plate. On another plate, combine sugar and cinnamon.

When you can handle doughnuts, dip tops into syrup or butter then into cinnamon sugar.