Preheat the oven to 350 deg F(180 C). Grease a donut pan or line muffin pan. Cook the cider and sugar in a saucepan over medium heat for 20 to 25 mins to reduce to about 3/4 cup. Cool the cider. Reserve 2 tsp to brush the donuts.
In a bowl, mix the rest the dry ingredients. Add the concentrated cider and oil/applesauce. Mix well to combine.
Immediately pour the batter into the donut pan or muffin pan.
Bake for 11 mins for donuts or mini muffins, 20-22 mins for regular muffins. Cool for 5 mins, then release from the pan.
Mix the cinnamon sugar into a ziplock.
Cool the donuts for another 5 mins. Brush donuts with the cider mixture from step 1, or use oil/melted vegan butter. Add to the ziplock and shake, or dip in the sugar mixture.