Pour 1 1/4 cups apple cider into a saucepan with a cinnamon stick (optional). Place over medium heat and bring to a simmer. Simmer until it reduces down to 1/3 cup. Pour into a measuring glass to ensure you have exactly 1/3 cup. If you're just a hair short, top it off with a bit more fresh apple cider. Set aside to cool.

Preheat the oven to 350°F (180°C) and grease donut pans, enough to make 12 donuts, with nonstick spray.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and ground cardamom. Set aside.

In a large bowl, whisk together the brown sugar, 1/4 cup granulated sugar, egg, vanilla extract, melted oil, and the warm (not hot) reduced cider.

Then whisk in the almond milk and apple sauce.

Pour in the dry ingredients and whisk to combine until just blended. Do not overmix.

Pour the batter into a piping bag, or a large zip lock bag, and snip off the tip or corner.

Pipe the batter into each cavity of the prepared donut pans, filling each about 3/4 full and using up all of the batter.

Bake for 10-15 minutes, or until a toothpick comes out clean with a few moist crumbs.

Allow the donuts to cool in the pan for about 10 minutes, then carefully remove them from the pan and place on to a cooling rack.

For the coating, melt 6 tablespoons butter in the microwave. Combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a separate shallow dish.

Coat the donuts by dunking in the melted butter, allowing any excess to drip off, and then toss in the cinnamon sugar until thoroughly coated. Repeat with the remaining doughnuts.

Serve warm.