Cinnamon-Sugar Dusted Apple Cider Donuts

Prepare the donuts: Preheat oven to 350 degrees F. Spray one (12-count) donut pan or two (6-count) donut pans with cooking spray; set aside. Bring cider to a boil in a small saucepan over high; boil, whisking constantly, 1 minute. Reduce heat to medium; simmer until cider reduces to 1/2 cup, 15 to 20 minutes. Set aside to cool at least 30 minutes or up to 1 hour.

Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Whisk together buttermilk, granulated sugar, brown sugar and egg in a 4-cup measuring cup (or a small bowl) until combined; stir in butter, vanilla and cooled cider reduction. Pour buttermilk mixture into flour mixture; stir until combined (but do not overmix).

Spoon donut batter into a piping bag (or zip-top plastic bag; snip 1 inch from corner of bag). Pipe donuts into prepared pan, filling each cavity about halfway. Bake in preheated oven until a wooden pick inserted in centers comes out clean, about 10 minutes.

Meanwhile, prepare the topping: Stir together sugar, cinnamon and nutmeg in a small bowl.

Toss warm donuts in topping mixture and serve.