Nonstick cooking spray
1 3/4 c ap flour
1 1/4 tsp baking powder
3/4 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
10tbs dairy free butter
3/4 c brown sugar
3/4 c granulated sugar plus sanding
2 eggs
1 tsp vanilla extract
1/2 c apple cider
Preheat the oven to 350 degrees. Lightly grease the doughnut pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream dairy free butter and brown and white sugars on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
Add all the dry ingredients and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is combined.
Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way. (You can also do this using a disposable piping bag or a plastic bag with a ½-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes.
Let the donuts cool in the pan for about 7 minutes. Remove and while warm and roll in sanding sugar until coated. Set aside for about 10 min to fully cool. Eat and enjoy!
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