MAKE THE APPLE CIDER REDUCTION

1. Place the apple cider and cinnamon stick in a small saucepan over medium heat.
2. Bring the apple cider to a simmer and continue to gently simmer, stirring occasionally, until reduced to 1/2 cup.
3. Remove from the heat and allow to cool to room temperature.

PREPARE THE DONUT BATTER

1. Preheat the oven to 350°F and grease two 6-count donut pans with butter. Set aside.
2. Whisk together the gluten-free 1:1 flour, almond flour, granulated sugar, light brown sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
3. In a separate mixing bowl, whisk together the apple cider reduction, eggs, avocado oil, apple butter, milk, and vanilla extract until fully combined.
4. Add the dry ingredients to the wet ingredients in two additions, whisking until just combined and the batter is mostly smooth.

BAKE THE DONUTS

1. Transfer the donut batter to a piping bag and cut a small opening from the tip. Pipe the batter into the prepared pans, filling each well about 3/4 full. The recipe will yield 12–14 donuts, depending on the size of your donut pans.
2. Bake on the center rack for 9–11 minutes, or until the tops of the donuts spring back when lightly touched or a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Allow the donuts to cool in the pans for about 10 minutes before transferring them to a wire cooling rack.

COAT THE DONUTS IN CINNAMON SUGAR

1. Melt the butter in a small saucepan or in the microwave and transfer it to a small bowl. Allow the butter to cool for about 5 minutes, or until it is no longer hot to the touch. Slightly warm is fine.
2. Stir together the granulated sugar and cinnamon in a separate bowl.
3. Brush the donuts with melted butter on all sides, then coat them in the cinnamon sugar until the entire surface of each donut is evenly covered.
4. Place the donuts back on the cooling rack and allow the cinnamon sugar coating to set.

Store donuts in an airtight container at room temperature for up to 2 days.