In a medium bowl, combine the flour, baking powder, salt, and apple pie spice. Set aside

In a large bowl, use a hand mixer to beat together the butter, brown sugar, and granulated sugar. Mix until fluffy. Next, add the eggs and vanilla, and beat until incorporated.

Add the dry ingredients to the butter and sugar mixture. Mix on low speed until the flour is almost incorporated (there may be a few dry patches). Pour in the cider and milk. Continue to mix on low until the batter is smooth and creamy, but don’t over mix.

Use a spoon or a large plastic bag with the tip cut off to fill the cavities in the donut pan. Fill each cavity about ¾ of the way full.

Bake the donuts for 10-12 minutes or until the edges are golden brown, and the tops spring back when you touch them

Remove from the oven, and allow the donuts to cool for a few minutes before transferring them to a cooling rack.

Melt the butter in a bowl that will fit a donut. In a separate bowl, combine the sugar, cinnamon, and apple pie spice.

Dip both sides of a donut into the melted butter, and allow the excess to drip off. Immediately dip the same donut into the cinnamon sugar mixture. Place the donut back on the cooling rack, and repeat with the remaining donuts. The donuts may be dipped in the cinnamon sugar twice if there is any leftover.

Store the donuts in an airtight container for up to 3 days.