In a small pot, bring the apple cider to a boil and then reduce to a low simmer for 10-15 minutes. The cider should reduce and thicken. Stir frequently. You should be left with ½ cup – take it off the heat sooner if its reducing to less than that. Let cool.

Preheat oven to 350.

In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, light brown sugar, sugar, nutmeg, cinnamon, allspice, ground ginger, and salt.

Make a well in the middle of your bowl and add in the wet ingredients: reduced apple cider, eggs, almond milk, and Greek yogurt. Using your whisk, break up your eggs and mix together with all the wet ingredients. Slowly start combining your wet and dry ingredients from the middle to the edge.

Once the batter is entirely mixed, spoon about 3-4 tbsp into each greased doughnut mold. Bake them for about 8-9 minutes. Once they’re finished, cool on a rack until they’re at room temp.

For the topping: combine your sugar and cinnamon in a bowl large enough to coat the doughnuts in. To top the doughnuts, dip both sides in the melted butter and then dredge right into the cinnamon sugar. Cool again on a rack.