Preheat your oven to 375°F (190°C). Grease a donut pan with non-stick spray and set aside.

In a saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling occasionally, until the butter turns a golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.

In a small saucepan, bring the apple cider to a boil. Let it simmer until reduced by half, about 10 minutes. Set aside to cool.

In a large bowl, whisk together the brown sugar and browned butter. Add the eggs and vanilla extract, mixing well until combined. Then, stir in the reduced apple cider.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and cloves).

Gradually fold the dry mixture into the wet mixture, stirring until just combined. Do not overmix; a few lumps are okay!

Using a piping bag or a zip-top bag with a corner cut off, carefully pipe the batter into each donut mold, filling them about two-thirds full.

Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack.

While they’re still warm, generously coat the donuts in sugar or your desired topping.