Generously grease a standard 6- or 12-donut tin with nonstick spray. Set aside.

In a small saucepan, simmer 380 milliliters (2 cups) apple cider over medium heat until reduced to 80 milliliters (1/3 cup), about 45 minutes. Remove from heat.

Preheat oven to 350° F (175° C).

In a large bowl, whisk all purpose flour, dark brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, fine sea salt, ground allspice, and ground nutmeg. Set aside.

In a separate bowl, whisk dark brown sugar, granulated sugar, whole milk, canola oil, egg, and vanilla bean paste.

With a flexible rubber spatula, fold the wet ingredients into the flour, followed by the apple cider reduction. Do not overmix. Batter will be thick and foamy.

Scoop batter into a disposable piping bag fitted with 1/2-inch round tip. Pipe into prepared tin.

Bake in preheated oven for 12-13 minutes, or until donuts look puffy and spring back lightly when touched.

Cool 5 minutes in tin, then turn out onto wire rack to cool completely. Re-grease donut tin and repeat with remaining batter.

Cinnamon Sugar Topping

Sit wire rack over a tray lined with parchment or wax paper.

In a small bowl, whisk granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground allspice, and ground cardamom.

With a pastry brush, brush melted butter over both sides of donuts. Dip in cinnamon sugar to coat.

Serve warm or at room temperature. Store leftover donuts in an airtight container at room temperature for up to 1 day.