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Reduce the apple cider: Add apple cider to a small sauce pan and bring to a simmer on low medium heat and keep on a simmer until reduces to ¼ cup apple cider. About 15-20 minutes.
Preheat oven to 350 degrees F and grease donut pan. Set aside.
In a large mixing bowl, add flour, baking powder, baking soda, salt, cinnamon and nutmeg, and combine using a pastry cutter or whisk.
In a large quick measuring cup, add milk, egg, brown sugar, granulated sugar, melted butter and vanilla extract and whisk until well combined. Add this mixture and the reduced apple cider to the dry ingredients and mix until combined and smooth. Batter will be somewhat thick.
Spoon batter evenly into donut pan, filling each donut form about ½ -⅔ way full, making sure not to cover the top of the donut hole.
Bake 10-11 minutes or until golden and a tooth pick comes out of the center clean.
Remove from oven. Let sit 5 minutes, then invert donut pan to remove donuts and let cool on a wire rack.
Combine granulated sugar and cinnamon in a medium bowl. In another bowl add melted butter.
Once cooled enough to handle, dunk the donuts in the melted butter, letting any excess drip off, then dunk the donuts in the cinnamon sugar, making sure all sides are covered.
Serve immediately and enjoy!