Boiled-down apple cider gives these baked donuts that deep, concentrated fall flavor, and a warm blend of cinnamon, nutmeg, and allspice makes the whole batter smell like autumn itself. The flaxseed-and-water mixture does the binding work here, keeping the crumb tender and moist without any egg in sight. Piped into a donut pan rather than fried, they bake up light and cakey with that classic ring shape and a spring-back finish every time. Warm from the oven, each one gets pressed into a cinnamon-sugar coating for that irresistible crackly, sweet exterior. It's a cozy, fuss-free treat that fits neatly into a vegan baking rotation, and it's the kind of recipe that makes a kitchen smell incredible on a crisp weekend morning.
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Pour the apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cider has reduced to about 1/2 cup, 15–18 minutes. Remove from the heat and let cool to room temperature, about 10 minutes.
Preheat the oven to 375°F (190°C). Grease a 12-cavity donut pan (or two 6-cavity pans) thoroughly with nonstick spray or softened butter, making sure to coat the center posts.
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