• Pre-heat oven to 350 degrees and lightly grease the insides of your donut tin using oil or butter.

Reducing the Apple Cider:

• Pour the one and a half cups of cider into a small soup pot. Bring it to a bowl and reduce heat to a simmer. Simmer on the stove for about ten minutes - or until it has reduced to one half cup.

Donut Batter:

• Add all the wet ingredients to a blender - walnuts, apple, butter, soy milk, vanilla, cider and sugar - (you are using the reduced apple cider - ½ cup). Blend from low to high until mostly smooth. You want to smooth out the walnuts and apple.
• Combine the flour, baking powder, cinnamon and pie spice to a large mixing bowl. Slowly pour in the blended mixture as you either beat or whisk the batter. Whip the batter until fluffy.
• Pour the donut batter into the donut rounds. Fill the donut tins just about to the top. You want a clean pour - no excess batter dripping over the edges. For perfect holes, make sure the center whole of the pan shows through.
• Bake the donuts for about 12 minutes, or until fluffy and baked through. Allow the donuts to rest in the pan for a few minutes before carefully removing. Refill the pan with your excess batter and bake your remaining donuts.

Topping:

• Combine the cinnamon and sugar in a small, wide bowl. Melt the butter.
• Using your pastry brush, brush the top of your first donut, then dunk and swirl it in the cinnamon sugar mixture. Fully coat the tops. Coating the bottom and all sides is up to you, but will yield a sweeter flavor. Repeat with all the donuts. Serve warm!