In a small saucepan over medium low heat, add the three cups of fresh apple cider. Add 1 teaspoon of ground cinnamon and 1 teaspoon apple pie spice. Whisk to incorporate. Bring to a low boil then reduce to low heat and all the cider to reduce until you yield just 1 cup of concentrated cider. Set aside to cool while you prepare donut batter.

Heat the oven to 350 degrees. Use butter to generously grease two 6-cavity donut pans and set aside.

In a medium bowl, add the flour, baking powder, salt, 2 teaspoons cinnamon and 2 teaspoons apple pie spice and whisk to combine. Set aside.

In a separate bowl, whisk the melted butter, granulated sugar, brown sugar, egg, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients. Add the concentrated apple cider and whisk gently until just combined and smooth. Be careful not to overmix.

Using a piping bag (or ziplock bag with one corner cut) pipe the batter into each cavity, about 3/4 of the way up the pan. Bake for 10 minutes, or until it’s just set. They can overbake very quickly so be sure to check on them at 9 minutes.

Allow donuts to cool for a few minutes before placing them on a cooling rack. Cool donuts for at least 10 minutes before filling with caramel.